Cheesy Vegetable Lasagne

I’d never made a lasagne in my life till recently, and this is a really yummy vegetarian lasagne which I have also adapted to non-vegetarian version. I was surprised to discover that lasagne is easier to cook than I realised!

Recipe

Tomato Sauce

  • 1 tablespoon oil
  • 1 onion, chopped
  • 250g mushrooms, sliced
  • 1 small green capsicum, chopped
  • 1 teaspoon dry basil leaves
  • 1/2 teaspoon dried oregano leaves
  • 400g can tomatoes
  • 1/2 cup tomato paste
  • 2 tomatoes, peeled and chopped
  • 1/2 teaspoon sugar
  • 1/2 x 200g packet instant lasagne

White Wine Sauce

  • 30g butter
  • 2 tablespoons plain flour
  • 2 tablespoons dry white wine
  • 3/4 cup milk
  • 1/2 cup grated chedder cheese

Spinach layer

  • 12 spinach leaves, chopped
  • 1 tablespoon oil
  • 1 clove of garlic, crushed
  • 2 shallots, chopped

Cheese layer

  • 400g ricotta cheese
  • 1/2 cup grated parmesan
  • 2 eggs

Tomato sauce: Heat oil, add onion, mushrooms and capsicum, cook and stir over high heat until onion is tender. Add herbs, undrained tomatoes, tomato paste and sugar. Bring to the boil, reduce heat, simmer uncovered for 30 mins, stirring occasionally.

Spinach layer: Heat oil in pan, add garlic, spinach and shallots. Stir fry until spinach is wilted, about 3 minutes. Drain away as much liquid as possible.

White Wine Sauce: Melt butter in pan, stir in flour, cook for 1 minutes stirring. Gradually stir in white wine and milk, stir over heat until sauce boils and thickens, add cheese and stir until melted.

Pour half the tomato sauce into a lamington tin or overprood dish (16cm x 26cm). Place a single layer of the lasange sheets over tomato sauce, then spinach layer, then cheese layer. Top with a second layer of lasange sheets, then remaining tomato sauce. Pour White Wine sauce over tomato sauce. Bake uncovered for 30 mins in moderately hot over or until top is bubbly and beginning to brown.

Hints: Prepare the day before as required, cover and refrigerate, bake 45 mins before ready to serve. Stand 10 mins before cutting. Make 3 quantities to serve 25 guests.

For the non-veggie version I just added mince to the tomato sauce layer. I also didn’t use quite all the ingredients, I modified some things slightly cuz I was lazy and some ingredients I didn’t have, but it was still yummy!

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