Vegetable Lasagna

mediterranean-vegetable-lasagna-cheese-crust

Vegetable Lasagna

REALMEALDEAL
This is a great lasagna and you won't miss the meat. I cooked this for a big event not long ago and nearly all the kids chose it. I normally put about half the sauce through the blender to hide some of the veg. If you're cooking for 4 people, a 30cm x 20cm lasagna dish fits the packet lasagna sheets pretty well.
5 from 2 votes
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Main Course
Cuisine Italian
Servings 4
Calories 693 kcal

Ingredients
  

  • 2 red onions organic, peeled and diced
  • 1 garlic cloves organic, peeled and crushed
  • 1 yellow peppers organic, de-seeded and chopped
  • 1 red peppers organic, de-seeded and chopped
  • 2 courgettes organic, cut into batons
  • 1 aubergine organic, cut into 1cm cubes
  • 400 g tinned tomatoes organic
  • 200 ml passata organic
  • 10 g fresh basil organic, chopped
  • 1 dash salt
  • 1 dash black pepper organic, fairtrade, freshly ground
  • 9 lasagna sheets organic, more depending on the size of your dish
  • 320 g green salad organic

White Sauce

  • 40 g butter organic
  • 40 g plain flour organic
  • 1/2 tsp English mustard organic
  • 300 ml milk organic
  • 300 ml vegetable stock organic
  • 150 g mature cheddar cheese organic, grated

Instructions
 

  • Pre-heat the oven to 200°C/400°F/gas mark 6
  • Put the onions, garlic, peppers, courgettes aubergines tomatoes and passata into a large saucepan. Bring to a boil then cover and simmer for 10 minutes. Add the basil, season with salt and pepper and stir.

To make the cheese sauce

  • Put the butter, flour, mustard, milk and stock together in a pan. Heat gently and stir continuously until the sauce thickens. Don't worry about a few lumps. Remove from the heat and add about half the cheese and stir in until it melts.

Assembling the Lasagna

  • Spread a thin layer of the vegetable sauce on the bottom of the dish. Cover with a layer of uncooked lasagna sheets. Pour over a layer of cheese sauce and repeat this pattern until it is all used up. Sprinkle the remaining cheese over the top. If you are using a large dish, you may need more cheese.
  • Bake in the oven for 30 - 35 minutes.
  • Serve the lasagna with a green salad.

Notes

In a hurry or not all eating together?
This dish can be reheated. It can also be assembled in advance and cooked in the oven when ready.

Nutrition

Calories: 693kcalCarbohydrates: 93gProtein: 28gFat: 25gSaturated Fat: 15gCholesterol: 68mgSodium: 838mgPotassium: 1661mgFiber: 11gSugar: 23gVitamin A: 3631IUVitamin C: 150mgCalcium: 468mgIron: 5mg
Author REALMEALDEAL
Tried this recipe?Let us know how it was!

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