Every time I use this recipe at one of my cookery clubs I hear all of those little voices saying ‘Eww vegetable lasagne.. where’s the meat?’ and every time I tell them to trust me because when it comes out of the oven they won’t be saying ‘ew’. Who can say no to that golden, crisp cheesy top and layers of pasta, creamy sauce and rich tomato – even if it is packed full of vegetables! If you haven’t had a vegetable lasagne before I think you’ll be pleasantly surprised!
Ingredients
- 1 Brown Onion
- 1 Red Onion
- 3 Large Carrots
- 1 Celery Stick
- 2 Peppers
- 1 Courgette
- Handful Mushrooms
- 2 Garlic Cloves
- 1-2 Tins Chopped Tomatoes
- Salt and Pepper
- Vegetable Oil
- 50g Butter
- 50g Plain Flour
- 500ml Milk
- 500g Box Lasagne Sheets
- 100g Cheese
Directions
- Preheat the oven to 200ᵒC.
- Finely dice the onion, carrot and celery. Heat a little oil in a large saucepan and lightly fry the vegetables. Meanwhile, finely chop the peppers, courgette and mushrooms and add to the pan. Crush the garlic and cook for one minute.
- Add one tin of chopped tomatoes and stir it all together. Leave to simmer until the liquid has reduced and access whether you need another can of tomatoes – if the veg looks dry, add another.
- In another pan, melt the butter and stir in the flour. Once combined, remove from the heat. Pour in the milk, a little bit at a time, and stir to combine. Make sure you do not add too much as the sauce will become lumpy. Continue to add a little milk until it has all been added. Season with salt and pepper. Place back on a medium heat and stir until it thickens – the sauce will begin to simmer – make sure you are constantly stirring, reaching all around the pan.
- Taste and season the vegetables with salt and pepper.
- In a large oven proof dish, spread a layer of vegetables over the base. Top with a single layer of lasagne and they pour over a little of the sauce. Repeat these steps until you have used up all of the ingredients. Grate the cheese over the lasagne and place in the oven for 30 minutes to bake.
