Difficulty: Beginner
Servings: 6
Prep Time: 0 Mins
Cook Time: 40 Mins
Description
Vegetarian Lasagne
Ingredients
- 3 tbsp olive oil
- 1 clove garlic, minced
- 2 tsp minced ginger
- 1 medium carrot, peeled and diced
- 1 large onion, diced
- 1 aubergine, finely diced & salted for 15 mins
- 1 small green pepper, chopped
- 1 small red pepper, chopped
- 1 punnet mushrooms, cleaned and finely sliced
- 1 (400g) tin of chopped tomatoes
- 2 tbsp tomato puree
- 1 tbsp fresh oregano
- 1 tbsp fresh rosemary
- 300ml vegetable stock
- salt of herb seasoning
- 150g fresh spinach leaves, washed and chopped
- 3 tbsp butter
- 3 tbsp plain flour
- 700ml milk
- 100g (3 1/2 oz) grated mature cheddar cheese
- salt or herb seasoning
- one box of lasagne sheets
- finely grated parmesan or pecorino cheese
Instructions
- Preheat oven to 190 degrees C / gas mark 5
- Heat the oil in a wok, then add the garlic, ginger, carrot, onion; saute for 4-5 mins
- Add the aubergine and peppers and saute for 3-4 minutes, constantly tossing them
- Next, add the mushrooms, tomatoes, tomato puree, oregano, stock and seasoning. Allow it to boil, reduce the heat to simmer, cover and cook for 30 minutes
- Stir in the spinach thoroughly and cook for a further 2 mins
- For the sauce: Melt the butter in a saucepan, add the flour and stir over a medium heat until it comes away from saucepan and forms a ball
- Remove the saucepan from the heat and slowly pour in the milk, return to a medium heat and bring to the boil, stirring constantly (very important). Add the cheese and stir until melted. Season to taste.
- Pour a third of the cheese sauce into the base of a large oven-proof baking dish. Cover with a third of the pasta, then half the vegetable mixture. Repeat layers using the vegetables and pasta
- Finish by covering the top with the remaining sauce, making sure all pasta is covered
- Sprinkle the Parmesan cheese over the top.
- Bake for 40-50 mins, or until the top is golden brown
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