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Vegetarian Lasagne with Mediterranean Vegetable

Vegetarian Lasagne with Mediterranean Vegetable

A delectable Vegetarian Lasagne with Mediterranean Vegetables, perfect for summer.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine Italian
Servings 4 servings
Calories 619 kcal

Equipment

  • Oven
  • large saucepan
  • lasagne dish
  • pan

Ingredients
  

Vegetables

  • 1 medium red onion organic, peeled and diced
  • 1 clove garlic organic, peeled and crushed
  • 1 medium red pepper organic, de-seeded and chopped
  • 1 medium courgette organic, cut into batons
  • 1 medium aubergine organic, cut into 1cm cubes
  • 500 ml passata organic
  • 10 g fresh basil organic, chopped
  • 1 dash salt
  • 1 dash black pepper organic, fairtrade, freshly ground
  • 9 sheets lasagne sheets organic, more depending on the size of your dish
  • 320 g green salad organic

White Sauce

  • 40 g butter organic
  • 40 g plain flour organic
  • 0.5 teaspoon English mustard organic
  • 300 ml milk organic
  • 300 ml vegetable stock organic
  • 120 g mature cheddar cheese organic, grated

Instructions
 

Preparation

  • Pre-heat the oven to 200°C/400°F/gas mark 6. Put the onions, garlic, peppers, courgettes, aubergines and passata into a large saucepan. Bring to a boil then cover and simmer for 10 minutes. Add the basil, season with salt and pepper and stir.

Making the Cheese Sauce

  • Put the butter, flour, mustard, milk and stock together in a pan. Heat gently and stir continuously until the sauce thickens. Don't worry about a few lumps. Remove from the heat and add about half the cheese and stir in until it melts.

Assembling the Lasagne

  • Spread a thin layer of the vegetable sauce on the bottom of the dish. Cover with a layer of uncooked lasagna sheets. Pour over a layer of cheese sauce and repeat this pattern until it is all used up. Sprinkle the remaining cheese over the top. If you are using a large dish, you may need more cheese.
  • Bake in the oven for 30 - 35 minutes. Serve the lasagne with a green salad.

Notes

Use a square or rectangular oven-proof dish that fits 3 lasagna sheets across. The lasagna can be prepared in advance and stored in the fridge for 24 hours, or freeze for 2 - 3 months.

Nutrition

Serving: 1servingCalories: 619kcalCarbohydrates: 84gProtein: 24gFat: 22gSaturated Fat: 13gTrans Fat: 1gCholesterol: 61mgSodium: 654mgPotassium: 1335mgFiber: 10gSugar: 20gVitamin A: 2658IUVitamin C: 65mgCalcium: 373mgIron: 4mg
Keyword cheese, Mediterranean Vegetables, pasta, summer, Vegetarian, Vegetarian Lasagne
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