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Natasha Martins

Cheesy Vegetarian Lasagna


When I have some extra time on my hands and need a bit of comfort food this is one of my go-tos. A delicious and comforting vegetarian lasagna, perfect for entertaining friends and family at a dinner party or for a cosy meal in. I have made this lasagna so many times and it is still one of my absolute favourite recipes. It has even received my meat-loving dads approval. You can serve it with a side salad, garlic bread or on its own as I often do. Please leave your thoughts and pictures in the comments below!









Serves 6 | 90 minutes | Difficulty: Medium


Ingredients:

  • 1 large courgette, cubed

  • 2 bell peppers, cubed

  • 3 medium sweet potatoes, peeled and cubed

  • 100g button mushrooms, sliced

  • 1 red onion, diced

  • 5 cloves of garlic, peeled and diced

  • 2x 400g tinned chopped tomatoes

  • 1 vegetable stock cube

  • 1tsp honey or brown sugar

  • 100g spinach

  • 70g butter

  • 70g plain flour

  • 700ml milk

  • 100g cheddar cheese (grated)

  • 100g mozzarella cheese (grated)

  • Dry lasagna sheets

  • 20g Parmesan

  • Seasoning: drizzle of honey, 1 tsp parsley, 1 tsp oregano, 1tsp salt, handful of fresh basil, 1/2tsp chilli flakes, 1/2 tsp paprika, 1/2tsp black pepper, 1/4 tsp nutmeg


Method:

1. Preheat the oven to 190°C fan.

2. Cut the courgette, peppers and sweet potato into chunks (approx 2-3cm). Lay on a baking tray, add olive oil, salt, pepper and some honey. Roast for 25-30 minutes.

3. Meanwhile, heat oil in a large pan and sauté the onion and garlic. When softened and slightly golden add in the mushrooms.

4. Once cooked, add in the herbs, chilli flakes, paprika, salt and pepper.

5. Next, pour in the chopped tomatoes and add the brown sugar and crumble over the stock cube.

6. When boiling add 150ml of water, stir and gently simmer while you make the cheese sauce.

7. For the cheese sauce, melt the butter and plain flour in a saucepan until a thick dough forms. Slowly, add the milk whisking constantly between each addition over a low heat. It should become a thick sauce.

8. Next, add nutmeg and salt and pepper to taste into the sauce.

9. Finally, add in 75g of the cheddar and 75g of the mozzarella and stir. It should be slightly thick.

10. Add the roasted vegetables and spinach to the tomato sauce and season to taste.

11. In a large, ovenproof dish layer the lasagna as so: vegetable mix, cheesy sauce, lasagna sheet, vegetable mix, cheesy sauce, lasagna sheet. Finish the final layer with the rest of the cheesy sauce and top with Parmesan and the remaining 25g of the mozzarella and cheddar.

12. Bake for 40-45 minutes or until the lasagna sheets have softened and the top is bubbly and golden. Let it stand for 5-10 minutes before cutting and serving.






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