We love experimenting in the kitchen, and sometimes the simplest of experiments are the ones we enjoy the most.
You can add any vegetables you like into this dish, you can also add meat if you wish, however we kept it fairly simple and meat free which was perfect for our #meatfreemonday over on Instagram.
We have included a meat version under the original recipe for those who would like it.
Some recommended items from our kitchen to make this dish…
- A big time saver for chopping veg with a veg chopper, from onions to carrots this is a god send to chop quickly.
- Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
- Cheese grater with varying grater sizes.
- A decent set of knives for chopping, with a knife sharpener which is always handy.
- A lot of our dishes are pyrex, great for cooking. Perfect for roasters too and easy to clean.
Don’t forget to take a pic of your dish and tag us over on Instagram or Facebook @hickmans_slim_kitchen we love to see the recreations.
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- 16 Lasagne pasta sheets
- 140g reduced fat/light mozzarella cheese
- 80g light mature cheddar, finely grated
- 1 large onion, diced
- 1 stick celery, finely diced
- 2 garlic cloves, crushed
- 2 carrots, finely diced
- 2 bell peppers, deseeded and finely chopped
- 1 500g carton passata
- 1 beef or vegetable oxo cube
- 1 tablespoon worcestershire sauce
- 1 teaspoon red wine vinegar
- 1 teaspoon sweetener
- 1 tablespoon tomato puree
- 2 teaspoons Italian herbs
- Preheat oven 180°C fan.
- Bring a pan of lightly salted water to the boil and cook the pasta sheets until al dente, to prevent them from sticking together place the sheets in one at a time crossing over each other so it looks like a cross in the pan, every few minutes simply lift each sheet with a fork and keep them moving. You can also however add a drop of oil to the pan which will help prevent sticking.
- Once the pasta is cooked enough, drain the hot water and fill the pan with cold water to cool the pasta down. Set aside for now.
- In a heavy bottomed saucepan saute the onion, peppers, garlic and celery until soft.
- Add all the other sauce ingredients and simmer on a low heat for around 10 – 15 minutes. Season to taste with salt and pepper.
- In an oven proof dish add a couple of spoonfuls of the sauce to the bottom.
- Lay the mozzarella over the pasta sheets and slice each sheet lengthways. Roll the slices up and place standing up in the sauce in the dish.
- Add more sauce over the tops of the pasta to prevent the tops burning and add the cheddar evenly over the top. (If you have any sauce leftover simply pot it up in a freezer proof container and freeze for another day).
- Bake in the oven for 15 – 20 minutes or until the pasta is fully cooked and the cheese is nice and golden and melty.
- Serve alongside a salad or vegetables and a slice of garlic bread if you wish.
For a meaty version:
- In step 7 lay slices of thin ham with the cheese on the pasta before rolling up. In step 8 add some crumbled bacon. (For the crumbled bacon simply cook the bacon under the grill, place in a blender and pulse until you get bacon crumbs). You can also add some mini peperami to the tops too.