Vegetable lasagne is a great meat-free option to have for supper. For those trying to cut down their meat consumption, vegetarian lasagne is a tasty alternative because it has all the taste of a traditional lasagne while being much healthier and free of meat. Express.co.uk has compiled a recipe for how you can make a vegetarian lasagne.
How to make vegetarian lasagne
- Three red peppers, chopped into large chunks
- Two aubergines, cut into 0.5cm thick slices
- Eight tbsp olive oil, plus extra for the dish
- Tomato sauce
- 300g lasagna sheets
- White sauce
- 125g mozzarella (or vegan alternative)
- A handful of cherry tomatoes halved.
- Basil leaves.
Begin by heating your oven to 200C/180C fan/gas mark six and lightly oil two large baking trays.
Add the peppers and aubergines to the baking tray and toss with olive oil, making sure to season well and then roasting for 25 minutes until lightly browned.
Reduce your oven temperature to 180C/160C fan/gas mark four and lightly oil an ovenproof dish.
Arrange a layer of the vegetables on the bottom then pour over a third of your tomato sauce.
Top the layer with a layer of lasagne sheets then drizzle over a quarter of your white sauce.
Tear some of the mozzarella ball and distribute it along with some basil leaves in the white sauce.
Repeat this process until you have three layers of pasta.
Spoon the remaining white sauce over your pasta to ensure the whole surface is covered.
Scatter the rest of your mozzarella and cherry tomatoes on top.
Bake the lasagne for 45 minutes until it is bubbling and golden.
How to make your own white sauce
- 85g butter
- 85g plain flour
- 750ml whole milk.
Melt the butter in a saucepan, stir in the plain flour and then cook for two minutes.
Slowly whisk in the milk and then bring it to a boil, stirring constantly.
Turn down the heat and then cook the sauce until it starts to thicken and coats the back of the wooden spoon.
How to make your own tomato sauce
- One tablespoon of olive oil
- Two finely chopped onions
- Two sliced garlic cloves
- One roughly chopped carrot
- Two tbsp tomato puree
- 200ml white wine
- Three 400g cans of chopped tomatoes
- One handful of basil leaves.
Heat the olive oil in a saucepan and add the onions, garlic cloves and chopped carrot.
Cook for five to seven minutes over a medium heat until softened and then turn up the heat a little and stir in the tomato puree.
Cook this mixture for one minute and pour in the white wine before cooling for five minutes until this has reduced by two-thirds.
Pour over the chopped tomatoes and add in a handful of basil leaves before bringing to a boil.
Simmer for 20 minutes and then leave to cool before whizzing in a food processor.