Vegetable Lasagne
Allergens 
Egg Free
Nut Free
Servings 6 Adults
Ingredients
- 2 tbsp olive oil
- 6-8 lasagne sheets
- 1 yellow pepper cut into chunks
- 1 red pepper cut into chunks
- 1 courgette cut into chunks
- 1 sweet potato cut into chunks
- 1 onion finely chopped
- 1/2 tsp chilli flakes
- 2 garlic cloves crushed
- 2 x 400g tins chopped tomatoes
- 2 tsp Italian seasoning
- 1 vegetable stock cube in 200ml stock
- 100 g spinach leaves chopped
- 75 g plain flour
- 75 g unsalted butter
- 750 ml full fat milk
- 125 g cheddar cheese grated
- 75 g ready grated mozzarella cheese
Instructions
- Preheat the oven to 180c.
- Put the peppers, courgettes and sweet potato into a baking tray, cover with a little olive oil and bake for 30 minutes until soft.1 yellow pepper, 1 red pepper, 1 courgette, 1 sweet potato, 2 tbsp olive oil
- Meanwhile heat some oil in a large saucepan and fry the onions for around five minutes.1 onion
- Add the chilli flakes and garlic and fry for a few seconds before adding the tomatoes, Italian seasoning, and stock.1/2 tsp chilli flakes, 2 garlic cloves, 2 x 400g tins chopped tomatoes, 2 tsp Italian seasoning, 1 vegetable stock cube in 200ml stock
- Bring to a gentle simmer and cook for 10 minutes, stirring regularly.
- For the cheese sauce melt the butter over a medium heat. Add the flour and stir to form a roux, cooking for a few minutes. Gradually whisk in the milk adding a little at a time until it’s a thick and creamy sauce. Stir in 2/3 of the cheese.75 g plain flour, 75 g unsalted butter, 750 ml full fat milk, 125 g cheddar cheese
- Take the vegetables out of the oven and add to the pan with the tomato sauce. Stir in the spinach and cook for a couple of minutes.100 g spinach leaves
- Spoon half of the vegetable mixture into an overproof lasagne dish, top with half the lasagne sheets and half the cheese sauce. Repeat this step with the other half.6-8 lasagne sheets
- Top the lasagne with the rest of the cheese.75 g ready grated mozzarella cheese
- Bake in the oven for 35-40 minutes or until the top of the lasagne is browning and bubbling.
Notes
Store any leftover lasagne in the fridge and use within two days, or alternatively, divide into portions and freeze.
When ready to use, defrost overnight in the refrigerator and reheat in the microwave until piping hot all the way through. For optimal results, top with fresh cheese before serving and pop into the oven, or under the grill, to crisp up.
Safety tips: Make sure leftovers are cooled within two hours and then popped into the fridge or freezer. Always divide into portions prior to freezing/ storage as leftovers should only be reheated once.
Products we used in this recipe 
Open Plate
