Vegetable Lasagna

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I love cooking wholesome and hearty meals for the family to enjoy, so why not try this super tasty vegetarian alternative to a classic Italian dish!

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SERVES 4
PREP TIME 5-10 MINUTES COOKING TIME 50 MINUTES
DIFFICULTY EASY

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Ingredients

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For the béchamel:

500ml whole milk or milk of choice 

50g butter

50g plain flour

Salt and pepper

For the lasagna:

~450g dried lasagne sheets 

6 cups passata

200g mozzarella, grated

4 large carrots

4 celery sticks 

1 large courgette

1 onion

400g of lentils

1 tbsp of mixed dried herbs 

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Method

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1.
Preheat the oven to 180°C. 

2.
Melt the butter in a saucepan, then add the plain flour. Stir continuously until a paste forms. Continue cooking for 2 mins. Add the milk, until you get a smooth sauce. Cook for 5-10 mins, stirring continuously, until the sauce has thickened. Season to taste.

3.
Cook diced onion, carrot and celery in a sauté pan with 1 teaspoon of oil and pinch of salt. Add passata and lentils.

4.
Gather all of ingredients and layer in a 9×13 baking dish. Spread a thin layer of sauce on bottom, then the lasagna sheets, more sauce and the béchamel. Repeat and finish with a thick layer of béchamel and the grated cheese. 

5.
Cover with foil and bake for 20 minutes, then remove foil and bake uncovered for 20 minutes. 

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