Healthy Mediterranean Vegetable Lasagne Recipe

This #foodwastefriday please may I introduce this Healthy Mediterranean Vegetable Lasagne recipe!

(have you ever wondered why the Mediterranean diet is considered to be one of the healthiest on Planet Earth? This post by BBC Good Food explains…)

The inspiration behind today’s #nowastetastesgreat meal began when I discovered a red pepper lurking in my Friday fridge. What to do? Well not too far behind was also a tub of quark – dilemma resolved.

Healthy Mediterranean Vegetable Lasagne Recipe

Super simple and quick to prepare, requiring minimal ingredients – pasta sheets, chopped tomatoes, quark, a little grated cheese, garlic and whatever Mediterranean vegetables you have to hand.

For this recipe I used:

1 Red Onion sliced (large slices)

1 Red Pepper (large slices)

The aim is to keep this chunky! No bite-size pieces in this dish.

1 Beef Tomato (the bigger the better and cut into 8 slices)

2 Jumbo (large flat) Mushrooms (peeled and sliced)

1 400g Carton/Tin of Chopped Tomatoes (I use Aldi and will explain why further down)

Pasta Sheets

1 250g Tub of Quark (suitable for baking)

Dried Mixed Herbs and Blackpepper

A large handful of grated Cheddar Cheese

Instructions:

Into a large pan put the sliced red onion:

And the pepper:

Add the carton of chopped tomatoes with herbs (the Aldi carton I highly recommend – great consistency and taste)

Add crushed garlic or alternatively a smooth garlic paste (as I have):

Heat for approx. 10 minutes to soften the vegetables slightly then place half of the mixture in the bottom of the dish and start to top with the large slices of tomato:

Top further with the one whole sliced mushroom and then place the pasta sheets on top and spread half the tub of quark over:

Repeat the layering with the remaining mixture from the pan:

Followed by the tomato, mushroom and pasta sheets:

Top with the remaining quark and the grated cheese – sprinkle over mixed herbs and ground pepper:

Cook in a moderate to hot oven (approx. 180 degrees) for 30 minutes then check. It may take up to 40-45 minutes to bake thoroughly as the vegetables are chunky and the lasagne should be quite deep.

Enjoy!