Vegetable Lasagne

A community recipe by Tams

Not tested or verified by Nigella.com

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Introduction

Meat free version of the classic dish but just as good! Serves 4 - 6 with dressed salad and garlic bread

Ingredients

Serves: 4 - 6

Metric Cups

For the Pasta

8 lasagne sheets

For the Veggie Sauce

gram pepper (to taste)
1 teaspoon sugar
olive oil
1 large red onion
3 cloves garlic
1 red pepper
1 green pepper
2 handfuls mushrooms
3 handfuls baby spinach
1 courgette
2 tins chopped tomatoes
oregano
fresh basil
mixed herbs (to taste)
gram salt (to taste)

For the White Sauce

30 grams butter
plain flour
¼ litre milk
nutmeg (optional)
gram cheese (grated - enough to cover)
gram paprika (optional)

For the Pasta

8 lasagne sheets

For the Veggie Sauce

gram pepper (to taste)
1 teaspoon sugar
olive oil
1 large red onion
3 cloves garlic
1 red bell pepper
1 green bell pepper
2 handfuls mushrooms
3 handfuls baby spinach
1 zucchini
2 tins diced tomatoes
oregano
fresh basil
mixed herbs (to taste)
gram salt (to taste)

For the White Sauce

1 ounce butter
all-purpose flour
⅖ pint milk
nutmeg (optional)
gram cheese (grated - enough to cover)
gram paprika (optional)

Method

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

First prepare veggies. Cut onion into cubes, garlic into very fine slices, peppers, courgette and mushrooms into slices, roughly chop up spinach ( i usually use scissors for this).

In a medium saucepan fry onion and garlic until golden brown then add all other veg but mushroom and spinach and stir fry for about 5 minutes then add mushrooms and leave to simmer for about 3 minutes.

Then add the canned tomatoes, herbs, spinach and give it a good stir and allow to simmer for about 10 - 15 minutes or longer if you have time.

While you make white sauce. Melt butter in a small pan then add enough flour about 2 -3 dessert spoons and mix with a balloon whisk to make a roux it should not be too dry ( if it look to dry add a bit more butter and whisk up quickly if too wet add more flour) or wet and cook for 1 minute.

Add the milk gradually and slowly simmer stirring all the time with the whisk until it thickens about 5 - 10 mins then add nutmeg if you want to.

Place half the lasagne sheets in the bottom of lasagne dish pour on vegetable sauce top with remaining sheets then pour on white sauce.

Sprinkle grated cheeses over evenly and sprinkle on paprika.

Place in a medium high oven gas 6 for 45 mins to an hour until golden brown.

First prepare veggies. Cut onion into cubes, garlic into very fine slices, peppers, zucchini and mushrooms into slices, roughly chop up spinach ( i usually use scissors for this).

Then add the canned tomatoes, herbs, spinach and give it a good stir and allow to simmer for about 10 - 15 minutes or longer if you have time.

Add the milk gradually and slowly simmer stirring all the time with the whisk until it thickens about 5 - 10 mins then add nutmeg if you want to.

Place half the lasagne sheets in the bottom of lasagne dish pour on vegetable sauce top with remaining sheets then pour on white sauce.

Sprinkle grated cheeses over evenly and sprinkle on paprika.

Place in a medium high oven gas 6 for 45 mins to an hour until golden brown.