Vegan Mediterranean Lasagne

Our vegan Mediterranean lasagne is packed with vibrant vegetables, rich tomato sauce, creamy butter beans and a delicious briny bite of Fragata olives. A comforting, plant-based twist on an Italian classic, bursting with sunshine in every bite!

Serves 12

Prep time 60 minutes

Cook Time 35-45 minutes

Difficulty Medium

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Ingredients

12 lasagne sheets

1 butternut squash, peeled, deseeded and thickly sliced

1 Savoy cabbage, trimmed and sliced

1 red onion, quartered

2 red peppers, cored and sliced into large pieces

2 jars of butter beans, drained, retaining 4 tbsp of brine

5 tbsp olive oil

1 garlic clove, chopped

4 fresh sage leaves

400g tin of chopped tomatoes

50g Fragata black Hojiblanca olives, halved

50g Fragata piri piri stuffed olives, halved

200g vegan cheddar-style cheese, grated

Method

Place the lasagne sheets in a large deep oven dish and cover with warm water. Leave to stand for 20 minutes, checking regularly that the sheets aren't sticking together. Then drain.

Preheat the oven to 200 C/180 C fan/gas mark 6.

Place the butternut, cabbage and onion across three baking trays and drizzle with 2 tbsp of the olive oil. Roast for 30 mins, then add the red peppers and olives, and roast for 15 mins.

Place 1 tbsp of the olive oil in a large saucepan and add the garlic and sage. Sauté for 1-2 mins, then add the tomatoes and 200ml of water.

Season with pepper and bring to a boil, then simmer for 10 mins.

Transfer the roasted vegetables to the tomato sauce and stir thoroughly.

In a food processor, blend the butter beans, remaining 2 tbsp of oil and reserved brine together until a thick liquid. Add 200 ml hot water.

In the large deep oven dish, layer four of the lasagna sheets at the bottom, then top with a third of the tomato and vegetable sauce.

Smooth over a layer of the butter bean sauce (about a third) and then sprinkle with a third of the cheese. Repeat the lasagne sheets, vegetable sauce, butter bean sauce and cheese twice.

10.

Bake for 35-45 mins until golden and piping hot. Serve immediately.