VEGETARIAN LASAGNA

VEGETARIAN LASAGNA

This vegetarian lasagna recipe is seriously one of the best you can find. It is adapted from the Jamie Oliver's Youtube video from The Happy Pear, and it has stayed with our family for many years. Kids want it in the menu at least once a month.

VEGETARIAN LASAGNA

VEGETARIAN LASAGNA

VEGETARIAN LASAGNA

  • Prep Time-30-45 minutes
  • Cook-time-30 minutes
  • Total Time:60-95 minutes
  • Yield:10 servings

Instructions

FOR THE VEGGIES

  1. Preheat oven to 200 C or 400F
  2. Cut the veggies in chunky pieces and place them in a bowl.
  3. Drizzle with some olive oil, balsamic, salt and pepper and mix them all around.
  4. Place the veggies on a tray or two so they are evenly spaced to get them baked through nice and crispy.
  5. Cook in the oven until roasted. (approx. 15 minutes)

FOR THE TOMATO SAUCE - PART 1

  1. Cut onion in chunky pieces and fry for a few minutes.
  2. Add the garlic, the bay leaves and thyme and stir.
  3. Add the 2 tins of chopped tomato.
  4. Cover and let it simmer until the veggies in the oven are roasted.

FOR THE BECHAMEL SAUCE

  1. Melt butter in a sauce pan over medium heat.
  2. Add flour and whisk until thickened and bubbling, but not browned (approx. 2 minutes).
  3. Pour warm milk little by little in the pan and continue to whisk until sauce is thickened (approx. 3 minutes).
  4. Add salt, pepper and nutmeg to the pan and stir to combine.

FOR THE TOMATO SAUCE - PART 2

Add the roasted veggies in the tomato sauce and blend with a stick blender directly in the saucepan. Try not to over blend. We want a bit of texture and bite.

ASSEMBLE THE LASAGNA AS FOLLOWS:

  1. Spread a layer of bechamel on the bottom of your dish followed by a layer of lasagna sheets. Then alternate between:
    tomato and veggie sauce - lasagna sheets - bechamel
    until your sauces run out!
  2. Cover with grated cheese and bake in the oven for about 30 minutes or until cheese is golden crispy. Enjoy!

Ingredients

FOR VEGGIES

  • 2 red peppers
  • 2 red onions
  • 1 courgette
  • 1 aubergines
  • 4 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons salt

FOR THE TOMATO SAUCE

  • 1 onion
  • 2 garlic cloves
  • 2 bay leaves
  • 2 tsp dried thyme or a few springs of fresh thyme
  • 2 tablespoons oil
  • 2 x 400g tins of chopped tomato

FOR THE BECHAMEL SAUCE

  • 80ml sunflower oil or margarine
  • 80g plain white or spelt flour
  • 800ml Almond/Oat/Rice milk
  • 1 teaspoon grated nutmeg
  • salt and pepper

TO ASSEMBLE

  • 200g lasagna sheets
  • 150g Vegan cheese

Notes

I hope you can enjoy making them and sharing them with your love ones.

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