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!
Ingredients
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FOR THE RAGU
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2 tbsp
olive oil
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2
red onions, finely sliced
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2
carrots, peeled and finely diced
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3
garlic cloves, crushed
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1 tsp
fennel seeds
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2
bay leaves
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1 sprig
fresh rosemary, leaves finely chopped
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3 tbsp
Worcestershire sauce
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2 tsp
dried oregano
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2 x 400g cans
chopped tomatoes
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1 tbsp
tomato purée
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300ml
vegetable stock
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2
peppers, deseeded and cut into chunks
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2
courgettes, cut into chunks
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1/2
large marrow, cut into small chunks
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10
dried lasagne sheets
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FOR THE CHEESE SAUCE
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50g
butter
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50g
plain flour
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1 tsp
wholegrain mustard
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1 tsp
garlic granules
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Pinch of nutmeg
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1
bay leaf
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750ml
semi-skimmed milk
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1 tsp
fresh chives, chopped
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100g
cheddar cheese, grated, plus extra for sprinkling
Directions
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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.
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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.
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Bring to the boil, then turn down the heat and leave to simmer for 45-60 minutes, stirring occasionally, until the sauce has thickened.
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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.
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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.
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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.
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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.
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Remove the pan from the heat before stirring in the cheddar cheese and chives. Discard the bay leaf and season well.
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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.
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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.
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Leave to stand for 2 minutes before serving with a side salad.
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