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Stupidly Simple Lasagne

  • Author: Rachel Phipps
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: Serves 4-6 1x
  • Category: Dinner
  • Cuisine: Italian


This foolproof recipe for a vegetarian lasagna is the perfect make-ahead dish for busy weeknights.


  • 3 Large Garlic Cloves, thinly sliced
  • Large Glug Light Olive Oil
  • 1 x 400g Tin Chopped Tomatoes
  • 1 x 400g Tin Cherry Tomatoes
  • Sea Salt
  • 1 tsp Dried Oregano
  • 150g Light Creme Fraiche
  • 1 x Pack Fresh Lasagna Sheets
  • 2 x Mozzarella Balls, torn
  • Freshly Grated Parmesan
  • Large Handful Fresh Basil, torn


  1. Heat the oil and the garlic in a large saucepan over a medium heat until the garlic is sizzling, not browned. Add the tomatoes (use a little water to swill any residual juices from the cans), a large pinch of salt and the dried oregano. Stir well, and turn the heat down to low.
  2. Allow the sauce to simmer for half an hour until it is slightly reduced, occasionally stirring and breaking down the cherry tomatoes with the back of your spoon. Remove the sauce from the heat, and prepare the cheese and basil while it cools a little.
  3. Stir in the creme fraiche, then it is time to assemble your lasagna.
  4. Pre-heat the oven to 200 degrees (390 Fahrenheit).
  5. Smooth a little sauce across the bottom of your dish, then layer two sheets of pasta. Top with a little more sauce, some mozzarella, basil and parmesan. Keep layering in this order, turning the lasagna sheets at 90 degree angles each time (so you’re lasagna does not have just one big split down the middle) until you’re out of lasagna sheets. Save enough sauce to cover all the pasta on top of the lasagna (dry, exposed pasta will burn in the oven), and enough parmesan to sprinkle on top to make a brown, cheesy topping.
  6. Bake for 35-40 minutes until the top is golden, and allow the lasagna to rest for 10 minutes (like a steak!) before slicking and serving.