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Special Vegetable Lasagna

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Really one of the best lasagne recipe i have had and I'm a meat eater! This recipe is from Cooking a common sense guide. It combination of sweet red sauce and creamy bechamel sauce is lovely! I'm sure you will enjoy this

Really one of the best lasagne recipe i have had and I'm a meat eater! This recipe is from Cooking a common sense guide. It combination of sweet red sauce and creamy bechamel sauce is lovely! I'm sure you will enjoy this

Ingredients

Serves: 4

Metric Cups

For the Lasagne

  • 2 aubergines
  • 2 onions
  • 3 cloves garlic
  • 1 carrot
  • 100 grams mushrooms
  • 1 red pepper
  • 800 grams tinned tomatoes
  • 2 tablespoons tomato paste
  • 250 millilitres red wine
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon sugar
  • 15 grams fresh basil (chopped)
  • 1 packet lasagne sheets
  • 300 grams spinach
  • 50 grams Parmesan cheese
  • 60 grams Cheddar cheese

For the Bechamel Sauce

  • 60 grams butter
  • 3 tablespoons plain flour
  • 500 millilitres milk
  • 250 grams ricotta cheese

For the Lasagne

  • 2 eggplants
  • 2 onions
  • 3 cloves garlic
  • 1 carrot
  • 4 ounces mushrooms
  • 1 red bell pepper
  • 28 ounces tinned tomatoes
  • 2 tablespoons tomato paste
  • 8⅘ fluid ounces red wine
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon sugar
  • 1 ounce fresh basil (chopped)
  • 1 packet lasagne sheets
  • 11 ounces spinach
  • 2 ounces Parmesan cheese
  • 2 ounces Cheddar cheese

For the Bechamel Sauce

  • 2 ounces butter
  • 3 tablespoons all-purpose flour
  • 17½ fluid ounces milk
  • 9 ounces ricotta cheese

Method

Special Vegetable Lasagna is a community recipe submitted by janiceward and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Thinly slice the Aubergines, salt and leave for twenty minutes. Then clean and grill until brown under a moderate heat.
  • In a large pan in heated olive oil, cook the onions until golden then add the carrot and garlic. Cook down for a few minutes. Then add the sliced mushrooms and sliced pepper, cooking until tender.
  • Add Tomato paste, vinegar, wine tin toms and sugar and boil for a moment or two.
  • Reduce the heat and simmer for an hour, then add the basil. Making this a day in advance is good-it brings out the flavour.
  • Bechamel- heat the butter in a pan then add the flour stirring over a low heat until golden.
  • Meanwhile, heat the milk and then add to the rue (butter and flour mixture) boil on a low ish heat until thickens.
  • Simmer for two minutes or so.
  • Mix in the ricotta until smooth and then add salt and pepper.
  • Preheat oven to 180 C
  • In a large ovenproof dish put a thin layer of the tomato mixture, then layer some of the lasagne sheets on the top. Now add the tomato mixture over the lasagne sheets, followed by spinach then a layer of the aubergine, then some of the bechamel sauce. If you can make another layer, finishing with the pasta then the bechamel sauce.
  • Sprinkle the cheeses on the top then put in the oven for 45-50 minutes. Until the cheeses are golden and the pasta is cooked.
  • Rest for ten minutes before cutting.
  • Thinly slice the eggplants, salt and leave for twenty minutes. Then clean and grill until brown under a moderate heat.
  • In a large pan in heated olive oil, cook the onions until golden then add the carrot and garlic. Cook down for a few minutes. Then add the sliced mushrooms and sliced pepper, cooking until tender.
  • Add Tomato paste, vinegar, wine tin toms and sugar and boil for a moment or two.
  • Reduce the heat and simmer for an hour, then add the basil. Making this a day in advance is good-it brings out the flavour.
  • Bechamel- heat the butter in a pan then add the flour stirring over a low heat until golden.
  • Meanwhile, heat the milk and then add to the rue (butter and flour mixture) boil on a low ish heat until thickens.
  • Simmer for two minutes or so.
  • Mix in the ricotta until smooth and then add salt and pepper.
  • Preheat oven to 180 C
  • In a large ovenproof dish put a thin layer of the tomato mixture, then layer some of the lasagne sheets on the top. Now add the tomato mixture over the lasagne sheets, followed by spinach then a layer of the eggplant, then some of the bechamel sauce. If you can make another layer, finishing with the pasta then the bechamel sauce.
  • Sprinkle the cheeses on the top then put in the oven for 45-50 minutes. Until the cheeses are golden and the pasta is cooked.
  • Rest for ten minutes before cutting.
  • Tell us what you think

    What 3 Others have said

    • An absolute winner! Substituted carrots for grilled zucchini and patty pan squash. The family and I thoroughly approve. One for the book.

      Posted by BenBullen on 15th May 2022
    • Absolutely delicious. Made it almost to the recipe (added nutmeg to the béchamel and used mozarella as a cheese topping). Easy to make, and was so tasty. It's made it to the top 10 veggie recipe list. Thank you.

      Posted by claireshanghai on 24th February 2020
    • Made this after turning vegetarian recently. Wasn't expecting much but it was delicious! Nice, tangy peppers provide some complexity to the flavours. Top marks.

      Posted by GuitarJoe on 2nd May 2017
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