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Vegetarian Lasagne

Name: Vegetarian Lasagne
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: Vegetarian Lasagne
Ingredients: 1 tablespoon olive oil; 2 onions diced; 2 cloves garlic minced; 2 carrots chopped; 1 courgette sliced; 1 red pepper diced; 400g tinned tomatoes; 2 tablespoons tomato puree; 1 teaspoon dried oregano; 250g dried lasagne sheets; 500ml white sauce; 150g grated cheddar cheese

Vegetarian Lasagne is a classic family meal that is packed with healthy vegetables. It uses layers of pasta, rich tomato sauce and creamy white sauce to create a filling dish. You can prepare it in advance and bake it when you are ready to eat. This recipe is simple to follow and works well for both lunch and dinner.

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Reasons to choose vegetarian lasagne

Making a vegetarian lasagne is a great way to eat more vegetables without losing any flavour. The combination of melted cheese and soft pasta sheets makes it very comforting. It is a versatile meal because you can use whatever vegetables are currently in your fridge. This version is simple enough for a weeknight dinner but tastes like a special treat.

How to cook vegetarian lasagne

Step 1

Prepare vegetables: Heat the oil in a large pan and fry the onions and garlic until they are soft. Add the carrots, courgette and red pepper to the pan and cook for five minutes. Stir in the tomatoes, tomato puree and oregano, then let it simmer for ten minutes.

Step 2

Layer ingredients: Spread a small amount of the vegetable sauce on the bottom of a baking dish. Place a layer of pasta sheets on top of the sauce. Pour a third of the white sauce over the pasta and add another layer of vegetable sauce.

Step 3

Build layers: Continue layering the pasta, vegetable sauce and white sauce until all the ingredients are used up. Make sure the final layer is white sauce. Sprinkle the grated cheese evenly over the top of the dish.

Step 4

Bake dish: Place the dish in the oven at 200C and bake for thirty minutes. The top should be golden and the pasta should be soft when tested with a knife. Let the vegetarian lasagne sit for five minutes before serving to help the layers set.

Useful tips for vegetarian lasagne

Try to cut your vegetables into even pieces so they cook at the same speed. If you want a crispier top, you can mix a little parmesan with the cheddar cheese. Using pre-made white sauce saves time, but you can also make your own with butter, flour and milk.

Make sure the vegetable sauce is not too dry, as the pasta needs liquid to cook properly. You can add spinach or mushrooms for extra texture and flavour. This vegetarian lasagne can be frozen easily if you have leftovers for another day.

You may also like salmon mousse, avocado with prawns or cold pasta salad with tuna.

Ingredients

servings

Adjust quantity

1 tablespoon olive oil
2 onions diced
2 cloves garlic minced
2 carrots chopped
1 courgette sliced
1 red pepper diced
400 g tinned tomatoes
2 tablespoons tomato puree
1 teaspoon dried oregano
250 g dried lasagne sheets
500 ml white sauce
150 g grated cheddar cheese

Cooking time

Nutrition information

NUTRITIONper serving

Energy:2385 kJ / 570 kcal
Fat:28 g
- of which saturates:14 g
Carbohydrates:58 g
- of which sugars:9 g
Protein:22 g
Fibre:6 g
Salt:850 mg

You can store this dish in an airtight container for up to three days. It is important to let it cool completely before putting it in the fridge. This vegetarian lasagne reheats well in the oven or microwave.

Can I freeze vegetarian lasagne before baking it?

Yes, you can assemble the layers and freeze the dish for up to three months. Defrost it in the fridge overnight before baking it in the oven. This makes the vegetarian lasagne a great option for meal preparation.

How do I stop my vegetable sauce from being watery?

Cook the sauce until it has thickened and most of the liquid from the vegetables has evaporated. This ensures the pasta stays firm and the layers do not slide apart when serving. If the sauce is too thin, the layers will become messy.