Heat oven to 190C. Toss oil and vegetables together and roast in a large, shallow tin for 35 mins until lightly charred. Spoon a layer of roasted veg over the bottom of a medium-size baking dish.
Pour over some passata and cover with a layer of lasagne sheets. Repeat layers to use up all the roasted vegetables, passata, and the spinach, finishing with a layer of lasagne. Use a spoon to dollop over the crème fraîche, then sprinkle with the Parmesan. Return to the oven for 25 mins,
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|Serving Size: 1 Recipe (514g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 209 (68%)|
|Amt Per Serving||% DV|
|Total Fat 23.2g||31 %|
|Saturated Fat 10.4g||52 %|
|Monounsaturated Fat 9.1g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 42.9mg||13 %|
|Sodium 162.5mg||6 %|
|Potassium 521.1mg||14 %|
|Total Carbohydrate 19.8g||6 %|
|Dietary Fiber 4.4g||17 %|
|Sugars, other 15.4g|
|Protein 6.3g||9 %|
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Calories per serving: 306
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