Vegetable Lasagne

Method

Step one

Heat olive oil in a large pan over medium heat.

Step two

Add onion and garlic, sauté until translucent.

Step three

Add courgette, pepper, and mushrooms. Cook until softened, about 5 minutes.

Step four

Stir in chopped tomatoes, tomato puree, Vegetable Stock, oregano & basil.

Step five

Simmer for 15 minutes, stirring occasionally.

Step six

Add spinach in the last 2 minutes to wilt.

Step seven

Taste and season accordingly. Remove from heat and set aside.

Step eight

To make the béchamel sauce, in a saucepan, melt butter over medium heat.

Step nine

Add flour and whisk continuously for about 2 minutes (to cook off the raw flour taste).

Step ten

Gradually pour in hot milk, whisking constantly to avoid lumps.

Step eleven

Continue to cook and whisk until sauce thickens and coats the back of a spoon.

Step twelve

Season with salt, pepper, and a pinch of nutmeg if using.

Step thirteen

Preheat oven to 180°C fan.

Step fourteen

Place 1/3 of the tomato sauce mixture into the base of your lasagne dish and cover with a layer of pasta sheets.

Step fifteen

Add a further 1/3 of the tomato sauce mixture to the dish and top with a layer of pasta sheets. Then add a layer of béchamel, just under half of the pan.

Step sixteen

Add the remaining tomato sauce mixture and another layer of pasta sheets. Spread the rest of the béchamel evenly on top and sprinkle with grated Cheddar cheese.

Step seventeen

Place in the oven and bake for 35 – 40 minutes or until golden brown and bubbly.

(Please ensure food is cooked through and piping hot throughout before serving).