• Mani Kidston

veggie lasagne recipe.

Looking for tasty, healthy comfort food? Look no further. This veggie lasagne has left countless omnivorous chums swearing they will never make a meat version again!

lasagne in a dish with ingredients around it / fully grown

The good news about this recipe is that it can be adapted depending on what you have in the cupboards. You can add pretty much whatever veg you like, as long as you sauté it all for long enough before adding the chopped tomatoes and herbs.


If you prefer certain herbs over others, go ahead and just use those. Feel free to add your favourite spices, too. One of my favourite combinations is smoked paprika, cumin and chilli powder.


The bay leaf, veg stock, and mustard are all for extra flavour depth, but not essential!


You’ll need an ovenproof dish, roughly 8x6 inches.

Serves: 4


ingredients.

Rapeseed oil (can sub)

1 small carrot

1 small courgette

1 red onion

2 cloves garlic

1 small pepper

1 tin chopped tomatoes

Pasta sheets

Mixed herbs (opt)

Vegetable stock (opt)

Bay leaf (opt)

¼ tsp salt


cheese sauce ingredients.

1 tbsp butter

1 tbsp flour

500ml milk

200g cheese (more if you’re a big cheese fan)

¼ tsp salt

Pinch pepper

1 tsp Dijon mustard (opt)


method.

1. Preheat your oven to gas mark 5/190C.

2. In a large skillet over medium heat, warm a tablespoon of rapeseed oil.

3. Once shimmering, add in your finely chopped carrot, courgette, onion, pepper, and a pinch of salt. Cook for around 8 minutes, stirring often.

4. Add minced garlic and cook for a further 2 minutes.

5. Add chopped tomatoes, any herbs and/or spices and 250ml of either water or vegetable stock. Add a further ¼ tsp salt if not using stock. Add bay leaf, if using.

6. Simmer on a low heat for 20 minutes, stirring occasionally.

7. When the tomato sauce is beginning to thicken, you can start the cheese sauce. When all excess liquid has been absorbed in the tomato sauce, turn off the heat.

8. Add the butter and flour to a separate saucepan on a low heat and stir for around 3 minutes.

9. Add the milk incrementally, waiting for the mixture to thicken before adding more.

10. Stir in the cheese, mustard, salt and pepper, and turn off the heat.

11. Take your dish, spread a layer of tomato sauce over the bottom, around 1cm thick.

12. Lay pasta sheets over the top, taking care that they don’t overlap. You may have to snap them to fit the dish.

13. Pour a third of the cheese sauce over the pasta. You want it around 2ml thick with no gaps.

14. Repeat until you have three layers of vegetables, pasta, and cheese sauce.

15. Bake for around 40 minutes or until the top is spotted golden brown.

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