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Vegetable lasagne

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Adjust Servings:
2 tbsp olive oil
2 red onions, finely sliced
2 carrots, peeled and finely diced
3 garlic cloves, crushed
1 tsp fennel seeds
2 bay leaves
1 sprig fresh rosemary, leaves finely chopped
3 tbsp Worcestershire sauce
2 tsp dried oregano
2 x 400g cans chopped tomatoes
1 tbsp tomato purée
300ml vegetable stock
2 peppers, deseeded and cut into chunks
2 courgettes, cut into chunks
1/2 large marrow, cut into small chunks
10 dried lasagne sheets
50g butter
50g plain flour
1 tsp wholegrain mustard
1 tsp garlic granules
Pinch of nutmeg
1 bay leaf
750ml semi-skimmed milk
1 tsp fresh chives, chopped
100g cheddar cheese, grated, plus extra for sprinkling

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Vegetable lasagne

Vegetables are so inexpensive yet as a nation only 28% of adults in the UK eat their 5-a-day. This herby lasagne is packed full of the good stuff and is just as tasty as the traditional version. Even the meat eaters will like it!

    • 2 Hours
    • Serves 6
    • Medium





    1. Heat half the olive oil in a large frying pan and sauté the onion and carrot gently for 10-15 minutes until softened and starting to colour.

    2. Stir in the garlic, fennel seeds, bay leaves and rosemary and cook for 1 minute more. Add the Worcestershire Sauce, oregano, tomato purée and chopped tomatoes, then wash the empty cans out with the stock and add to the pan.

    3. Bring to the boil, then turn down the heat and leave to simmer for 45-60 minutes, stirring occasionally, until the sauce has thickened.

    4. Meanwhile toss the peppers, courgette and marrow in the remaining oil, season well, and spread out on a baking tray. Roast for 30 minutes or until softened and well coloured.

    5. To finish the ragu, stir the roasted vegetables into the pan and remove the bay leaves. Season to taste and keep warm while you make the cheese sauce.

    6. In a saucepan, melt the butter over a medium heat before adding the flour. Mix well to form a thick paste and cook out for 1 minute to remove the raw taste of the flour.

    7. Stir in the wholegrain mustard, garlic granules, nutmeg and bay leaf, then add a ladleful of milk at a time and keep whisking vigorously until the sauce has thickened.

    8. Remove the pan from the heat before stirring in the cheddar cheese and chives. Discard the bay leaf and season well.

    9. To layer the lasagne, spoon a third of the vegetables over the base of a large, rectangular dish and cover with a single layer of lasagne sheets. Repeat again before adding the rest of the vegetables. Pour over the cheese sauce and sprinkle some extra cheese on top.

    10. Bake for 40 minutes in a preheated at 190C or until the lasagne sheets have softened, the top is golden and the sauce is bubbling at the sides.

    11. Leave to stand for 2 minutes before serving with a side salad.

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