Vegetable Lasagne

A variant on the usual meat based lasagne, packed with healthy vegetables for a filling and satisfying meal at
lunch or dinner time. Serve with a fresh green salad and bread of your choice.


Ingredients for 4 servings

 onion, chopped
75g  carrots, sliced
75g courgette
3 tbsp. vegetable oil
75g aubergine
50g button mushrooms
50g sweetcorn
1 small garlic clove, crushed
225g can of chopped tomatoes
pinch of mixed herbs
8 tbsp. grated cheese
3 tbsp. butter
3 tbsp. plain flour
½ pint milk
4-5 sheets pre-cooked lasagna pasta
Salt & pepper to taste
Oven: Pre-heat to 180C/350f/Gas 4
  1. Finely chop the onion and carroty and dice the courgette and aubergine. Thinly slice the mushrooms. Heat the oil in a frying pan and fry the vegetables until softened. Add the garlic, tomatoes, herbs, and sweetcorn and bring to the boil. Then cover and simmer for about five minutes.
  2. Melt the butter in a pan and then stir in the flour, add the milk slowly, stirring until the mixture thickens and boils. Stir in half of the grated cheese and some salt and pepper for taste.
  3. Spoon about a third of the vegetable mix into a shallow oven proof dish, add a little white sauce, the add a lasagna sheet and continue to layer in this way until the last layer is white sauce. Sprinkle the remaining cheese on top and cook for around 50 minutes until browned on top. Serve with fresh herbs on top.