Vegetable & Chickpea Lasagne

A slightly customised recipe from Somerfield.

With no fiddly sauce to make, just a simple topping of creme fraiche and lots of vegetables towards your 5-a-day count, this lasagne is a perfect midweek treat.

Ingredients

• 1 onion
• 3 carrots
• 1 red pepper
• 1 courgette
• 150g pack of closed cup mushrooms
• 400g chopped tomatoes
• 30ml fresh basil
• 6 sheets lasagne
• 1 egg
• 40g mature cheddar
• 200ml creme fraiche
• 2 tins of chickpeas

We also add

• Garlic
• Sun dried paste / Tomato paste
• Roasted red peppers
• Vegetable stock cube
• Chilli powder

Method

1. Preheat over to 200c. Finely chop the onion and dice the carrots, red pepper and courgette. Slice the mushrooms.
2. Place all the vegetables in a large non-stick pan, brushed lightly with oil. Cook gently for a few minutes until softened. Add tomatoes with drained and rinsed chickpeas and the chopped basil. Roasted pepper, garlic, chilli, stock cube. Cook for a few more minutes.
3. Beat the egg lightly and stir in the creme fraiche. Spoon half of the vegetable mix into an overproof rectangular dish. Top with 3 sheets of lasagne. Layer with the remaining vegetable mix and lasagne. Finish by pouring the creme fraiche sauce over the top and sprinkling with grated cheese. Cook for 30-40 minutes until risen and golden.