Healthy Veggie Lasagne.img

Healthy Veggie Lasagne

vegetarians and meat-eaters alike will love this hearty and delicious veggie lasagne, which will tickle your taste buds


4 People


15 minutes


60 minutes


  • 1 large deep baking dish
  • 1 big saucepan
  • 1 medium saucepan


  • 1 onion, finely chopped
  • 2 sticks celery, finely chopped
  • 1 carrot, finely chopped
  • 1 red pepper, finely chopped
  • 1 courgette, finely chopped
  • 2 cloves garlic, peeled and finely chopped
  • 150g mushrooms quartered
  • Ground black pepper
  • 100ml vegetable stock
  • 400g plum tin tomatoes
  • 1 tablespoon tomato puree
  • 2 teaspoons dried oregano
  • 6-8 lasagne sheets

for cheese sauce

  • 400ml semi-skimmed milk
  • Nutmeg
  • 3 tablespoons cornflour
  • 1 teaspoon whole grain mustard
  • 60g reduced fat cheddar cheese

Simple steps

  1. Preheat the oven to gas mark 4/180°C
  2. In a big saucepan, fry the onion for about 2-3 minutes, then add the celery, carrot, courgette, peppers, mushrooms and garlic and cook for around 5 minutes over medium heat.
  3. Add tinned tomatoes, tomato puree and oregano and vegetable stock, season and simmer for 20 minutes.
  4. Make the cheese sauce. Heat the milk gently with nutmeg and pepper. Mix the cornflour with 50ml milk and whisk cooking for 2-3 minutes until thick. Add the mustard and half the cheese.
  5. Take a baking dish and start layering up ingredients. Begin with a layer of vegetables, then pasta and finally cheese sauce. Top with the rest of the cheese and bake for 30-40 minutes (some lasagne sheets take longer to cook check the packet).
Top Tip: you can use different vegetables in place of the ones listed

Allergen information

  • Celery
  • Stock cube allergens vary – check label
  • Egg
  • Gluten
  • Wheat
  • Milk
  • Mustard