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Vegetarian Lasagne

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Ratatouille-based lasagne with crispy cheesy topping.

Ratatouille-based lasagne with crispy cheesy topping.

Ingredients

Serves: 4-6

Metric Cups

For the Lasagne

  • ½ medium onion
  • 1 clove garlic
  • 1 red pepper
  • ½ yellow pepper
  • 1 courgette
  • 1 aubergine
  • 400 grams chopped tomatoes (tinned)
  • 200 grams kidney beans (tinned)
  • sun-dried tomato paste
  • lasagne sheets
  • 100 grams cheddar cheese
  • 600 millilitres milk
  • 50 grams plain flour
  • 50 grams butter

For the Topping

  • parmesan cheese (grated)
  • cheddar cheese (grated)

For the Lasagne

  • ½ medium onion
  • 1 clove garlic
  • 1 red bell pepper
  • ½ yellow bell pepper
  • 1 zucchini
  • 1 eggplant
  • 14 ounces diced tomatoes (tinned)
  • 7 ounces kidney beans (tinned)
  • sun-dried tomato paste
  • lasagne sheets
  • 4 ounces cheddar cheese
  • 21 fluid ounce milk
  • 2 ounces all-purpose flour
  • 2 ounces butter

For the Topping

  • parmesan cheese (grated)
  • cheddar cheese (grated)

Method

Vegetarian Lasagne is a community recipe submitted by Iced_Gem and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Soften onions, garlic and other veg in vegetable oil. Add tinned tomatoes and tomato paste and simmer until cooked.
  • Add kidney beans 5 minutes before the end. Season Melt butter and add flour gradually to form a roux.
  • Add milk gradually over a low heat constantly stirring until sauce thickens.
  • Add grated cheddar and season.
  • In an oven-proof dish start with a layer of the vegetable mixture, followed by some lasagne sheets, another layer of veg followed by cheese sauce, then another layer of lasagne sheets followed by the remaining veg and then the remaining cheese sauce.
  • Top with grated cheddar and parmesan.
  • Bake at 180C for 30-40 mins.
  • Soften onions, garlic and other veg in vegetable oil. Add tinned tomatoes and tomato paste and simmer until cooked.
  • Add kidney beans 5 minutes before the end. Season Melt butter and add flour gradually to form a roux.
  • Add milk gradually over a low heat constantly stirring until sauce thickens.
  • Add grated cheddar and season.
  • In an oven-proof dish start with a layer of the vegetable mixture, followed by some lasagne sheets, another layer of veg followed by cheese sauce, then another layer of lasagne sheets followed by the remaining veg and then the remaining cheese sauce.
  • Top with grated cheddar and parmesan.
  • Bake at 180C for 30-40 mins.
  • Tell us what you think