This healthy veggie pasta bake recipe layers roasted aubergine, lentils and lasagne sheets in a rich tomato and red pepper sauce, for a midweek meal that’s packed with fibre and a source of plant-based protein. Topped with a creamy white bean ‘béchamel’ and baked until golden and bubbling, it’s a comforting one-pot dish with bold Mediterranean flavours. Plus, since it carries our Eat Well sunflower, you know it’s a healthy choice.
Marks & Spencer
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1HR
Total time
Ingredients
Servings
4
1
red onion, thinly sliced
2
M&S Remarksable Value aubergine, roughly chopped
3 cloves
M&S smoked garlic, minced
1 tbsp
smoked paprika
3 tbsp
M&S roasted red pepper paste
1 tin
(400 g)
(400 g)
M&S Remarksable Value chopped Italian tomatoes
1 pack
(250 g)
(250 g)
M&S microwave green speckled lentils
280 g
M&S dried lasagne pasta sheets
1 tbsp
M&S Remarksable Value plain flour
1 jar
(430 g)
(430 g)
M&S Collection Spanish white beans
(and their liquid)
200 ml
M&S only 3 ingredients oat drink
1 tsp
Dijon mustard
2 tsp
white miso paste
1/4 tsp
ground nutmeg
