Vegetable lasagne
Packed with seasonal and root vegetables, this creamy lasagne is the perfect midweek meal - hearty and filled with nutrition
SERVES
6
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
40
MINUTES
Ingredients
225g pre-cooked lasagne
1 tbsp olive oil
175g onions
175g carrots
3 sticks celery
175g courgettes
½ tsp mixed dried herbs
1 tin of chopped tomatoes
115g tomato purée
300ml water
For the cheese sauce:
115g Cheddar cheese
25g butter or margarine
25g plain flour
600ml milk
½ tsp wholegrain mustard
Method
Grease a deep lasagne dish, approx 30cm (12in) square, with a little of the oil.
Peel and dice the onions. Wash the carrots and celery and then dice. Trim the courgettes, and slice thinly. Grate the cheese for the sauce. Saute the onions, carrots, celery and courgettes in the remaining olive oil for a few minutes, then add the herbs, tomatoes, tomato puree and water. Bubble for 10-15 minutes.
Make the cheese sauce by melting the butter or margarine then adding the flour. Cook until the texture and colour are sandy, then add the milk, stirring continuously until thickened and smooth. Add the cheese and mustard, and cook for a further 2-3 minutes.
Arrange half of the lasagne on the base of the dish. Pour half the vegetables over the lasagne, then top with another layer of lasagne. Top with the remaining vegetables, then pour over cheese sauce. Bake in preheated oven until golden brown and the lasagne is soft, about 30-35 minutes.Â
This recipe is from Jeanette Orrey’s The Dinner Lady, published by Bantam Press
