Vegetarian lasagne. One off my all time favourite dishes! It goes down great on a Friday night, maybe if you had a long week, or on a Sunday at a family dinner, maybe if you want a little glass of wine to wash it down. No matter the occasion, this dish is perfect for it! Super quick and easy to make and the full family will love it!
With this dishes amazing range of flavours, from the vegetables to the white sauce, and it only takes 20 minutes to prepare, giving out 6-8 whole servings, what is there to not love about this dish! So what are you waiting for? let’s get cooking!
Delicious vegetarian lasagne- ingredient list!
- 3 red peppers, cut into large chunks
- 2 aubergines, cut into ½ cm thick slices
- 8 tbsp olive oil, plus extra for the dish
- 300g lasagne sheets
- 125g mozzarella
- handful cherry tomatoes, halved
For the tomato sauce
- 1 tbsp olive oil
- 2 onions, finely chopped
- 2 garlic cloves, sliced
- 1 carrot, roughly chopped
- 2 tbsp tomato purée
- 200ml white wine
- 3 x 400g cans chopped tomatoes
- 1 bunch of basil, leaves picked
For the white sauce
- 85g butter
- 85g plain flour
- 750ml milk
That is the list of ingredients that you need to make this dinner bursting with flavour! There is only a few simple steps that you need to follow in order to make this dish… so just keep reading!
Delicious vegetarian lasagne- method!
Follow these few simple steps on how to make this delicious vegetarian lasagne!
Step 1
Start off by making the tomato sauce. Grab a saucepan and heat up the olive oil in it.Then once you have finely chopped your onions, pop them into the oil, along with your sliced garlic and your chopped carrot. Once this is all in the pan cook it for 5 to 7 minutes on a medium to high heat, stirring constantly until it is all softened.
Step 2
Once it is all softened, Turn up the heat a little and stir in the tomato purée. Cook for 1 min, pour in the white wine, then cook for 5 mins until this has reduced by two-thirds. After you have done this, pour the chopped tomatoes over the top and also add in the basil leaves. Bring this sauce to a boil and then let it cook to a simmer and leave it to simmer away for roughly 20 minutes Leave to cool then whizz in a food processor or using a hand blender.
Step 3
Next we are onto making the white sauce! To make the white sauce, melt the butter in a saucepan, stir in the plain flour, then cook for 2 mins. Slowly whisk in the milk, then bring to the boil, stirring. Turn down the heat, then cook until the sauce starts to thicken and coats the back of a wooden spoon. I have a perfect method on making an excellent white sauce on my page, click here to read it!
Step 4
Heat the oven to 200C/180C fan/gas 6. Lightly oil two large baking trays and add the peppers and aubergines. Toss with the olive oil, season well, then roast for 25 mins until lightly browned. Once you have lightly browned your veg, reduce the oven temperature to 180C. Next take out a casserole dish or a dish you think will be perfect for your vegetarian lasagne, and lightly oil it.
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Step 5
Arrange a layer of the vegetables on the bottom, then pour over a third of the tomato sauce. Top with a layer of lasagne sheets, then drizzle over a quarter of the white sauce. Repeat until you have three layers of pasta. Pour the remaining white sauce over the top of your vegetarian lasagne and then scatter over grated mozzarella and cherry tomato’s. Bake your vegetarian lasagne in the oven for roughly 45 minutes, until it is golden brown on top!
Then that’s you! your amazing dinner dish is ready!
For more vegetarian recipes like this vegetarian lasagne click here!
