Vegetarian Lasagne

Vegetarian Lasagne

Mmm.. delish! Use fresh ingredients and follow these easy steps to create a scrumptious lasagne everyone will enjoy!

  • 2 garlic cloves, crushed
  • 1 sweet potato, sliced
  • 1 courgette, sliced
  • 2 potato, sliced
  • ¼ pumpkin, sliced
  • ½ red pepper, chopped
  • 10 mushrooms, sliced
  • 1 onion, chopped finely
  • 1 can (400g) chopped tomatoes
  • 1 jar tomato pasta sauce
  • Lasagne sheets, fresh
  • 80g baby spinach, chopped roughly
  • 1 tbsp olive oil

For the cheese sauce:

  • 30g butter
  • 2 tbsp corn flour
  • 500ml milk
  • 100g cheddar cheese, grated

Method (Serves 6)

  1. Preheat the oven to 180°C, and grease lightly an oven proof 7 cm deep large baking dish.
  2. Heat the oil in a large frypan and sauté the garlic, mushrooms and onion until soft. Add the capsicum, chopped tomatoes and pasta sauce, bring to the boil, then reduce to a simmer. Cook for 30 minutes, or until sauce has thickened.
  3. Meanwhile, melt the butter in a saucepan. Once melted, stir in the corn flour. Once mixed, remove from the heat and gradually add the milk, stirring to prevent lumps. Return to the heat and cook for a few minutes or until the sauce begins to thicken. Add half the cheese and stir through.
  4. Arrange the potato and sweet potato on the bottom of the baking dish, then layer half the vegetable sauce, followed by a layer of pasta. Arrange the pumpkin and zucchini followed by the rest of the vegetable sauce and another layer of pasta.
  5. Spoon the cheese sauce over the top, sprinkle with the remaining grated cheese.
  6. Cook in the oven for 40 minutes.
  7. Allow to stand for 15 minutes before serving.