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Vegetable Lasagne
This veggie lasagne is so hearty and flavourful that even meat-lovers will not miss the meat. Layers of vegetables, two sauces and bubbling cheese.
Italiandinnervegetarian
Prep
25 min
Cook
50 min
Total
1h
Servings
6
Difficulty
medium
Ingredients(14 items)
- 🍝Pasta250g lasagne sheets
- 🥒Courgette2
- 🍆Aubergine1
- 🫑Bell Pepper2
- 🥬Spinach150g
- 🥫Tinned Tomatoes800g
- 🧄Garlic3 cloves
- 🧅Onion1
- 🧈Butter40g
- 🌾Plain Flour40g
- 🥛Milk500ml
- 🧀Cheddar Cheese100g
- 🧀Mozzarella1 ball
- 🫒Olive Oil2 tbsp
Method
- 1
Dice vegetables. Roast courgette, aubergine and pepper at 200°C for 20 minutes.
- 2
Sauté onion and garlic, add tinned tomatoes. Simmer 10 minutes for tomato sauce.
- 3
Make béchamel: melt butter, add flour, gradually whisk in milk until thick.
- 4
Layer in oven dish: tomato sauce, pasta, roasted veg, spinach, béchamel. Repeat.
- 5
Top with mozzarella and cheddar.
- 6
Bake at 180°C for 30 minutes until golden and bubbling.
- 7
Rest 10 minutes before serving.