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Easy Lazy Vegetarian Lasagne
A quick and easy vegetable lasagne recipe ready within an hour
Equipment
- oven tray you can use on hob as well, mine measures 27 x 18cm
Ingredients
- 1 onion diced
- 1 celery stick diced
- 1 carrot diced
- 2 garlic cloves minced
- 400 g mushrooms
- 400 g can of chickpeas drained
- 1 tsp balsamic vinegar
- 1/2 tsp oregano dried
- 1/2 tsp thyme dried
- 1/2 tsp rosemary dried
- 1 bay leaf
- 400 g tinned tomatoes
- 125 g lasagne sheets
Cheese sauce
- 1 tbsp butter
- 2 tbsp cornflour
- 125 g mozzarella
- 200 g ricotta
- 3 tbsp parmesan grated
- 150 ml milk
- pinch nutmeg
- salt and pepper to taste
Instructions
- Preheat oven to 180C
- Chop half the mushrooms into small pieces and pulse the remainder in food processor
- pulse the chickpeas in food processor till rough pieces
- Saute the onion in oven-proof dish along with the carrot and celery for 3 minutes then add the garlic and continue cooking for 2 minutes
- Add the mushrooms and chickpeas and stir well adding the herbs, balsamic vinegar, seasoning and tinned tomatoes.
- Simmer this for 15 minutes while you make the cheese sauce
- Melt the butter in a small pan and stir in the cornflour to make a roux
- Add the milk and cheeses plus grated nutmeg and seasoning and stir till you have a rich creamy sauce, about 5 minutes
- Tear up the pasta sheets and tuck them randomly into the mince sauce mixture then pour over the cheese sauce, sprinkle with a little more parmesan and dried oregano
- Bake for 20-25 minutes
Video
Notes
This vegetarian lasagne will keep in the fridge for up to 4 days and can be frozen for up to 3 months. Defrost thoroughly and reheat till piping hot.
Serve with a simple green salad on the side.
I use white pepper in my cheese sauce to avoid getting black pepper speckles in it.
Nutrition
Calories: 516kcalCarbohydrates: 60gProtein: 30gFat: 19gSaturated Fat: 10gCholesterol: 57mgSodium: 748mgPotassium: 1063mgFiber: 9gSugar: 12gVitamin A: 3331IUVitamin C: 15mgCalcium: 451mgIron: 4mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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