Cheesy Veggie Lasagne
Equipment
Ingredients
Base
onions (finely chopped)
2 medium
garlic cloves (finely chopped)
3 cloves
carrots (finely chopped)
4 medium
celery stick (finely chopped)
1 stick
olive oil
45 ml
salt
3 tsp
courgettes (finely chopped)
2 medium
Veggies
peppers (chopped)
2 medium
mushrooms (chopped)
200 g
paprika
1 tsp
chicken stock cube
1 cube
liquid seasoning
1 tsp
mixed herbs
1 tsp
chilli powder
1 tsp
cumin
1 tsp
pepper
1 tsp
passata
200 ml
tomato purée
2 tbsp
chopped tomatoes
100 ml
baby spinach (chopped)
2 bags
aubergines (thinly sliced)
2 medium
Béchamel
butter
2 tbsp
flour
3 tbsp
garlic powder
1 tsp
mixed herbs
1 pinch
ground pepper
1 pinch
nutmeg
1 pinch
milk
600 ml
cheddar cheese (grated)
150 g
mozzarella (grated)
150 g
parmesan (grated)
50 g
Pasta
lasagne sheets
12 sheets
Instructions
Prepare and caramelise base vegetables
Finely dice onions, garlic, carrots, celery and courgettes. Caramelise in a pan with oil and salt on medium heat for 20-30 minutes, adding water to prevent burning.
Add peppers, mushrooms and seasonings
Add chopped peppers and mushrooms along with all the seasonings. Cook for 5-10 minutes to develop flavors.
Add tomato sauces and simmer
Add passata, tomato purée, chopped tomatoes and a piece of Parmesan rind. Add water and simmer on medium-low for 1 hour to develop rich flavor.
Prepare aubergine slices
Thinly slice aubergines and cook in a pan with salt and oil for 5 minutes each side until charred.
Prepare spinach
Chop spinach and cook in a pan until water has evaporated completely.
Make béchamel sauce base
Melt butter in a pan and add garlic powder, mixed herbs, pepper and nutmeg. Cook seasonings for 2 minutes.
Add flour and create roux
Add flour to the butter mixture and cook until it forms a paste.
Add milk and thicken béchamel
Gradually add milk while whisking continuously. Continue stirring until the sauce reaches desired consistency.
Add cheese to béchamel
Remove from heat and add grated cheddar, mozzarella and parmesan cheeses. Stir until melted and combined.
Assemble lasagne
Layer uncooked lasagne sheets with vegetable sauce, aubergine slices, spinach and béchamel sauce in a baking dish.
Bake lasagne
Bake at 180-200°C for 40-45 minutes until golden and bubbling, then broil/grill for an additional 10 minutes.
Original recipe
Storage
Can be assembled up to 24 hours ahead and stored in the fridge before baking. Freezes well - thaw overnight in fridge before reheating.
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