Print Recipe

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.

Course

Main Dish

Cuisine

Italian

Servings

people

Ingredients

• 1 Onion chopped
• 75 g Carrots sliced
• 75 g Courgette sliced
• 3 tbsp Vegetable Oil
• 75 g aubergine
• 50 g button mushrooms
• 50 g sweetcorn
• 1 small garlic clove, crushed
• 225 g can of chopped tomatoes
• 1 pinch mixed herbs
• 8 tbsp grated cheese
• 3 tbsp Butter
• 3 tbsp Plain Flour
• 0.5 pint milk
• 4-5 sheets pre-cooked lasagna pasta
• 1 pinch Salt & pepper to taste to taste

Course Main Dish Cuisine Italian Servings people Ingredients 1 Onion chopped 75 g Carrots sliced 75 g Courgette sliced 3 tbsp Vegetable Oil 75 g aubergine 50 g button mushrooms 50 g sweetcorn 1 small garlic clove, crushed 225 g can of chopped tomatoes 1 pinch mixed herbs 8 tbsp grated cheese 3 tbsp Butter 3 tbsp Plain Flour 0.5 pint milk 4-5 sheets pre-cooked lasagna pasta 1 pinch Salt & pepper to taste to taste

Instructions

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.

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