Lasagne is a midweek marvel that’s generous, comforting, and perfectly suited to batch cooking. It slices cleanly and reheats beautifully, turning a single bake into multiple meals with minimal washing-up. The traditional method can demand 30 minutes or more of chopping and simmering; this simplified version slashes that to just five minutes of hands-on prep and lands on the table in an hour.
The Tesco Real Food team suggests swapping beef mince for vegetables and lentils to mimic a slow-cooked ragu. As the team puts it: “This fuss-free vegetarian lasagne can feed the whole family with just a handful of ingredients. Save time with prepared Mediterranean vegetables, and layer up with classic tomato and basil sauce, hearty lentils, and oozy mozzarella.”
How to make lasagne
Preheat the oven to gas 7, 220C, fan 200C. Toss the vegetables with one tablespoon of olive oil per pack to ensure they are evenly coated, then roast for 25 minutes until tender and slightly caramelised.
Reduce the oven temperature to gas 6, 200C, fan 180C, and lightly oil a 23cm x 32cm baking dish to prevent sticking.
Lay two fresh lasagne sheets on the bottom of the dish. Spread one-third of the tomato sauce evenly over the sheets, then layer with half of the roasted vegetables and half of the cooked lentils. Sprinkle with 25g of mozzarella cheese.
Add another layer of lasagne sheets, followed by the remaining sauce, vegetables, and lentils. Finish with a final layer of lasagne sheets topped with the remaining sauce and cheese.
Cover the dish with tin foil and bake for 20 minutes. Remove the foil and continue baking for an additional 10 to 15 minutes until the pasta is soft and the sauce is bubbling around the edges.
Once cooked, drizzle a little olive oil over the top before serving for added flavour and a glossy finish.
