Vegetable Lasagne – Meatless Monday

Today’s meatless monday recipe is vegetable lasagne I hope you all enjoy it!

You need a fair few ingredients for this one but it is worth it! Or at least I think so!!

  • bell pepper
  • 1/2 carrot
  • 1/2 leek
  • 2 mushrooms – skinned
  • 2 cups dried red lentils
  • courgette – skinned
  • aubergine
  • pasata
  • 2 tbsp tomato puree
  • tinned tomatoes
  • lasagne sheets
  • 1/2 tsp cayenne pepper
  • 1 tsp smoked paprika
  • 1 veg stock cube
  • 1 clove garlic
  • 1 tbsp butter
  • 1 tbsp plain flour
  • milk as required
  • 1 tub cottage cheese
  • salad tomatoes

So the trick for this lasagne is to have the vegetables chopped quite chunkily to aid in the texture. However I still suggest dicing the mushrooms as they can be the iffy vegetable for ostomates. First of all before you do anything is to wrap the aubergine in foil and place on a baking tray and on a medium low temperature roast it for an hour, this is a really important step so please don’t skip it.

Whilst it is roasting you can be getting on with chopping your veggies like I mentioned above. Boil the kettle and in a saucepan put the red lentils in with the stock cube the pour in enough water to cover simmer for 10 minutes. Fry off the veggies I suggest starting with the carrot as it takes longer. Once all the veggies have softened add in the lentils (which no longer look red!) and add the spices, puree and garlic. Give it a good mix round then slowly pour in your pasata and tinned tomatoes.

By now your aubergine has either finished or is just about finished roasting. Top and tail the aubergine and remove the skin, slice in half, scoop out the seeds and discard. Now get chop happy on the aubergine and make it really small as this helps it kind of become part of the sauce. I honestly find this the nicest way to have it. Add it now to the rest of your veggies.

Now we are making an easy version of bechamel sauce, not that the original is difficult but hey ho! Start off by melting the butter in a pan then add the flour, whisk it in then let it “cook out” basically so it doesn’t taste like flour. Here you can add parsley, salt and pepper (or cheese if you are a cheese fiend) if you wish. Slowly add the milk a little bit at a time until it has a thick but runny consistency; I cannot stress that enough! It was something my Grandad was very adamant about when I made roux as a child so I am wagging my finger here! Nobody wants lumpy sauce.

Let’s get ready to asssseeeeemmmbbbllleee! Get your chosen dish and start layering up in this order – veggies, lasagne sheet, bechamel sauce until you either run out of space or one of the layers! Really you want to try and finish on the bechamel sauce, now tip the entire tub of cottage cheese on top and spread it as evenly as you can then place your tomato slices on top of the cheese. Pop in a medium oven for 30 minutes or until it has started to go crispy on the sides. Depending on your oven this could be longer than 30 mins. Serve with chips, potatoes or salad!

vegetable lasagne - meatless mondays


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