Vegetable Lasagne

By: Deborah

This vegetable lasagne is a hearty and delicious meat-free meal, layered with vegetables, rich tomato sauce, and a creamy bechamel sauce. Perfect for family dinners, meal prep, or special occasions. 

PREP: 30

COOK: 1 20

TOTAL: 2 5

Servings: 6 people

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Equipment

Ingredients

Bolognese sauce:

1 tbsp olive oil
1  celery stick trimmed and finely diced
1  onion (approx. 125g) finely chopped
1 large carrot (approx. 170g) peeled and finely diced
2 cloves garlic finely chopped
0.25 tsp salt
0.25 tsp freshly ground black pepper
100 g (3.5 oz) chestnut mushrooms finely chopped
200 g (7.1 oz) butternut squash peeled and cut into 1cm dice
1 pepper (approx. 135g, any colour) deseeded and diced
400 g (14.1 oz) tin chopped tomatoes
2 tbsp  tomato purée
1 tbsp Italian seasoning
1 bay leaf
a small bunch of basil leaves shredded
150 g (5.3 oz) dried red lentils rinsed
1 tsp balsamic vinegar
60 ml (⅓ cup) red wine
500 ml (2 cups) vegetable stock (made using a stock cube or pot)

Bechamel sauce:

65 g (2.3 oz) butter
80 g (2.8 oz) plain flour
0.75 tsp salt
1 to 2 pinches ground nutmeg
800 ml (3.5 cups) semi-skimmed milk

For the lasagne assembly:

160 g (5.6 oz) dried wholewheat lasagne sheets (approx. 9 sheets)
80 g (2.8 oz) parmesan cheese grated

Instructions

Make the bolognese sauce:

Heat the oil in a large saucepan or casserole pot over a medium low heat. Add the celery, onion, carrot, garlic, salt and pepper, and cook gently for 15 minutes, stirring occasionally, until the vegetables are tender.
Add the mushrooms, squash and diced pepper, increase the heat to medium and cook for 5 minutes, stirring occasionally, until any liquid has evaporated.
Stir in the tomatoes, tomato purée, dried and fresh herbs, lentils and balsamic vinegar. Pour in the wine, bring to the boil and cook for 1 minute.
Add the vegetable stock, bring back to the boil then turn the heat down and simmer, uncovered, for 20 to 25 minutes, until the lentils are tender. Remove and discard the bay leaf, taste and check the seasoning, adding more if needed.
Preheat the oven to 200C/180C fan/gas 6.

Make the bechamel sauce:

In a medium saucepan, melt the butter on a medium heat.   Reduce the heat to medium/low and add the flour, salt and nutmeg - stir to mix well and let it cook for 2 minutes.  Increase the heat slightly, then gradually add the milk, constantly stirring to ensure no lumps form. Cook on a gentle simmer for 12 minutes, stirring frequently.

Assemble and bake:

Cover the base of a medium baking dish (approx. 30cm x 24cm x 6cm) with a thin layer of bolognese sauce. Place 3 lasagne sheets in a layer over the sauce, cover with another layer of bolognese sauce, sprinkle with some of the parmesan cheese and cover with a layer of béchamel sauce. Repeat this step until all ingredients are used. Finish with a layer of béchamel sauce and sprinkle with the remaining parmesan cheese.
Bake for 30 to 40 minutes.  Allow the lasagne to rest for 15 to 20 minutes before cutting into squares and serving.

Notes

Optional variations:
- Mix up the vegetables in this vegetable lasagne recipe - courgette, aubergine and spinach all work well too.
- Swap the lentils for chickpeas.
- Use ricotta or mascarpone instead of a bechamel sauce for the creamy layers.
- For a mediterranean twist, add olives, sun-dried tomatoes and feta.
- Use spinach and ricotta for a creamy twist on the classic bechamel sauce.
- Add a pinch of chilli flakes to the bolognese sauce for a bit of spice.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

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