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
Equipment
- 1 large deep baking dish
- 1 big saucepan
- 1 medium saucepan
Ingredients
- 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
- Preheat the oven to gas mark 4/180°C
- 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.
- Add tinned tomatoes, tomato puree and oregano and vegetable stock, season and simmer for 20 minutes.
- 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.
- 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
