Imported from TikTok

One-Pan Vegetable Lasagne

Name: One-Pan Vegetable Lasagne
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: oil (For frying; use a drizzle); 800 g ready-to-roast Mediterranean vegetables (Two 400 g trays; tomatoes, bell peppers, red onion and courgette); 3 soft tortilla wraps; 200 g garlic-and-herb soft cheese; 4 tsp milk; 120 g grated cheddar cheese (Divided into three piles, one slightly larger than the other two); 400 g chopped tomatoes (One can); 1 tsp sugar; 1 tsp dried oregano; salt (To taste; season the vegetable mixture and soft cheese mixture); black pepper (Freshly ground, to taste; season the vegetable mixture and soft cheese mixture); salad (To serve)

Recipe by @amysheppardfood @amysheppardfood · TikTok

Imported by Danielle Davidson on SeeMeCook

A speedy layered vegetable lasagne made with soft tortilla wraps, Mediterranean vegetables, garlic-and-herb cheese and cheddar. It is finished under the grill until golden and bubbling, then served in slices with salad.

4 servings30 minItalian

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Ingredients

oil (For frying; use a drizzle)
800 g ready-to-roast Mediterranean vegetables (Two 400 g trays; tomatoes, bell peppers, red onion and courgette)
3 soft tortilla wraps
200 g garlic-and-herb soft cheese
4 tsp milk
120 g grated cheddar cheese (Divided into three piles, one slightly larger than the other two)
400 g chopped tomatoes (One can)
1 tsp sugar
1 tsp dried oregano
salt (To taste; season the vegetable mixture and soft cheese mixture)
black pepper (Freshly ground, to taste; season the vegetable mixture and soft cheese mixture)
salad (To serve)

Steps

1
Heat a drizzle of oil in a large non-stick frying pan.
2
While the oil heats, cut larger vegetables in half or thirds so the pieces are roughly equal in size.
3
Add the vegetables to the pan and fry for 5 minutes, stirring regularly.
4
Meanwhile, lay the tortilla wraps out on the worktop.
5
Divide the grated cheddar into three piles, making one pile slightly larger than the other two.
6
Add the canned tomatoes, sugar and dried oregano to the pan of vegetables. Season with salt and freshly ground black pepper.
7
Bring the vegetable mixture to a steady boil over medium heat, then simmer for 3 minutes, until thickened and heated through.
8
Preheat the grill (broiler) to medium.
9
Put the soft cheese in a small bowl and microwave for about 1 minute, until hot.
10
Add the milk to the soft cheese, season with salt and freshly ground black pepper, and stir to combine.
11
Place one tortilla wrap in the bottom of an ovenproof pan that fits snugly under the grill. Spread one-third of the hot soft-cheese mixture evenly over it, right to the edges.
12
Spread one-third of the vegetables evenly over the tortilla, right to the edges, then scatter over one of the smaller piles of cheddar.
13
Repeat the layering with a second tortilla, one-third of the soft-cheese mixture, one-third of the vegetables and the other smaller pile of cheddar.
14
Top with the third tortilla. Spread over the remaining soft-cheese mixture, add the remaining vegetables, and finish with the larger pile of cheddar.
15
Grill for 5–7 minutes, until the top is golden and bubbling and the lasagne is heated all the way through.
16
Cut into slices and serve with salad.

Notes

The source does not specify the amount of frying oil, salt, pepper or serving salad. It describes the total dinner preparation and cooking as under 30 minutes; exact prep time is not stated.