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Vegetarian Lasagne Recipe - Good Food

This recipe provides instructions for making a vegetarian lasagne with roasted vegetables. It contains 3 main steps: 1) Making the tomato and white sauces, which include sautéed onions and carrots in the tomato sauce and a roux-based milk sauce. 2) Roasting chunks of red pepper and sliced aubergine with olive oil. 3) Layering the roasted vegetables, pasta sheets, and sauces in a dish and baking for 45 minutes until bubbling and golden.

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63 views2 pages

Vegetarian Lasagne Recipe - Good Food

This recipe provides instructions for making a vegetarian lasagne with roasted vegetables. It contains 3 main steps: 1) Making the tomato and white sauces, which include sautéed onions and carrots in the tomato sauce and a roux-based milk sauce. 2) Roasting chunks of red pepper and sliced aubergine with olive oil. 3) Layering the roasted vegetables, pasta sheets, and sauces in a dish and baking for 45 minutes until bubbling and golden.

Uploaded by

mishima.mq
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Vegetarian lasagne

Prep: 25 mins
Easy Serves 6

Cook: 1 hr and 10 mins

Ingredients

3 red peppers, cut into large chunks

2 aubergines, cut into ½ cm thick slices

8 tbsp olive oil, plus extra for the dish

300g lasagne sheets

125g mozzarella

handful cherry tomatoes, halved

For the tomato sauce

1 tbsp olive oil

2 onions, finely chopped

2 garlic cloves, sliced

1 carrot, roughly chopped

2 tbsp tomato purée

200ml white wine

3 x 400g cans chopped tomatoes

1 bunch of basil, leaves picked

For the white sauce

85g butter

85g plain flour

750ml milk

Method

Step 1
To make the tomato sauce, heat the olive oil in a saucepan. Add

the onions, garlic and carrot. Cook for 5-7 mins over a medium

heat until softened. Turn up the heat a little and stir in the tomato
purée. Cook for 1 min, pour in the white wine, then cook for 5

mins until this has reduced by two-thirds. Pour over the chopped

tomatoes and add the basil leaves. Bring to the boil then simmer

for 20 mins. Leave to cool then whizz in a food processor. Will

keep, cooled, in the fridge for up to three days or frozen for three

months.

Step 2
To make the white sauce, melt the butter in a saucepan, stir in the

plain flour, then cook for 2 mins. Slowly whisk in the milk, then

bring to the boil, stirring. Turn down the heat, then cook until the

sauce starts to thicken and coats the back of a wooden spoon.

Will keep, cooled, in the fridge for up to three days or frozen for

three months.

Step 3
Heat the oven to 200C/180C fan/gas 6. Lightly oil two large

baking trays and add the peppers and aubergines. Toss with the

olive oil, season well, then roast for 25 mins until lightly browned.

Step 4
Reduce the oven to 180C/160C fan/gas 4. Lightly oil a 30 x

20cm ovenproof dish. Arrange a layer of the vegetables on the

bottom, then pour over a third of the tomato sauce. Top with a

layer of lasagne sheets, then drizzle over a quarter of the white

sauce. Repeat until you have three layers of pasta.

Step 5
Spoon the remaining white sauce over the pasta, making sure the

whole surface is covered, then scatter over the mozzarella and

cherry tomatoes. Bake for 45 mins until bubbling and golden.

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