Veggie Lasagne

120 mins
Serves 1
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Directions

  1. 1Finely dice onions, garlic, carrots, and celery. Caramelize/reduce in a pan with oil and salt on medium heat, adding splashes of water to prevent burning. Use a masher to help form a base. This takes 20-30 minutes.
  2. 2Finely dice onions, garlic, carrots, and celery. Caramelize/reduce in a pan with oil and salt on medium heat, adding splashes of water to prevent burning. Use a masher to help form a base. This takes 20-30 minutes.
  3. 3Finely dice onions, garlic, carrots, and celery. Caramelize/reduce in a pan with oil and salt on medium heat, adding splashes of water to prevent burning. Use a masher to help form a base. This takes 20-30 minutes.
  4. 4Add chopped peppers and mushrooms, along with paprika, chicken stock cube, liquid seasoning, mixed herbs, chili powder, cumin, and pepper. Cook for 5-10 minutes.
  5. 5Add chopped peppers and mushrooms, along with paprika, chicken stock cube, liquid seasoning, mixed herbs, chili powder, cumin, and pepper. Cook for 5-10 minutes.
  6. 6Add chopped peppers and mushrooms, along with paprika, chicken stock cube, liquid seasoning, mixed herbs, chili powder, cumin, and pepper. Cook for 5-10 minutes.
  7. 7Add passata, tomato puree, chopped tomatoes, and Parmesan rind. Add a cup of water and let the sauce reduce on medium-low heat for about an hour (longer is better).
  8. 8Add passata, tomato puree, chopped tomatoes, and Parmesan rind. Add a cup of water and let the sauce reduce on medium-low heat for about an hour (longer is better).
  9. 9Add passata, tomato puree, chopped tomatoes, and Parmesan rind. Add a cup of water and let the sauce reduce on medium-low heat for about an hour (longer is better).
  10. 10Slice aubergines and pan-fry with salt and oil for 5 minutes per side on medium heat to get a char.
  11. 11Slice aubergines and pan-fry with salt and oil for 5 minutes per side on medium heat to get a char.
  12. 12Slice aubergines and pan-fry with salt and oil for 5 minutes per side on medium heat to get a char.
  13. 13Chop and reduce spinach in a pan until the water evaporates (can be mixed into the béchamel).
  14. 14Chop and reduce spinach in a pan until the water evaporates (can be mixed into the béchamel).
  15. 15Chop and reduce spinach in a pan until the water evaporates (can be mixed into the béchamel).
  16. 16For the béchamel, melt butter in a pan and add garlic powder, mixed herbs, and ground pepper. Cook for 2 minutes.
  17. 17For the béchamel, melt butter in a pan and add garlic powder, mixed herbs, and ground pepper. Cook for 2 minutes.
  18. 18For the béchamel, melt butter in a pan and add garlic powder, mixed herbs, and ground pepper. Cook for 2 minutes.
  19. 19Add flour to the béchamel and cook until a paste forms. Gradually add milk while whisking, ensuring the flour is cooked off and the sauce thickens.
  20. 20Add flour to the béchamel and cook until a paste forms. Gradually add milk while whisking, ensuring the flour is cooked off and the sauce thickens.
  21. 21Add flour to the béchamel and cook until a paste forms. Gradually add milk while whisking, ensuring the flour is cooked off and the sauce thickens.
  22. 22Off the heat, add cheddar, mozzarella, and Parmesan to the béchamel and mix well.
  23. 23Off the heat, add cheddar, mozzarella, and Parmesan to the béchamel and mix well.
  24. 24Off the heat, add cheddar, mozzarella, and Parmesan to the béchamel and mix well.
  25. 25Layer the lasagne with the tomato sauce, lasagne sheets, béchamel, spinach, mozzarella, and aubergines. Repeat layers.
  26. 26Layer the lasagne with the tomato sauce, lasagne sheets, béchamel, spinach, mozzarella, and aubergines. Repeat layers.
  27. 27Layer the lasagne with the tomato sauce, lasagne sheets, béchamel, spinach, mozzarella, and aubergines. Repeat layers.
  28. 28Bake at 190°C for 40 minutes, then broil/grill for 10 minutes.
  29. 29Bake at 190°C for 40 minutes, then broil/grill for 10 minutes.
  30. 30Bake at 190°C for 40 minutes, then broil/grill for 10 minutes.

Ingredients

  • 2 Medium Onions
  • 2 Medium Onions
  • 2 Medium Onions
  • 0.75 Garlic Cloves
  • 0.75 Garlic Cloves
  • 0.75 Garlic Cloves
  • 4 Carrots
  • 4 Carrots
  • 4 Carrots
  • 1 stick Celery
  • 1 stick Celery
  • 1 stick Celery
  • 0 Oil
  • 0 Oil
  • 0 Oil
  • 3 tsp Salt
  • 3 tsp Salt
  • 3 tsp Salt
  • 2 Courgettes
  • 2 Courgettes
  • 2 Courgettes
  • 2 Peppers
  • 2 Peppers
  • 2 Peppers
  • 200 g Mushrooms
  • 200 g Mushrooms
  • 200 g Mushrooms
  • 1 tsp Paprika
  • 1 tsp Paprika
  • 1 tsp Paprika
  • 1 cube Chicken Stock Cube
  • 1 cube Chicken Stock Cube
  • 1 cube Chicken Stock Cube
  • 1 tsp Liquid Seasoning
  • 1 tsp Liquid Seasoning
  • 1 tsp Liquid Seasoning
  • 1 tsp Mixed Herbs
  • 1 tsp Mixed Herbs
  • 1 tsp Mixed Herbs
  • 1 tsp Chilli Powder
  • 1 tsp Chilli Powder
  • 1 tsp Chilli Powder
  • 1 tsp Cumin
  • 1 tsp Cumin
  • 1 tsp Cumin
  • 1 tsp Pepper
  • 1 tsp Pepper
  • 1 tsp Pepper
  • 200 ml Passata
  • 200 ml Passata
  • 200 ml Passata
  • 2 tbsp Tomato Puree
  • 2 tbsp Tomato Puree
  • 2 tbsp Tomato Puree
  • 100 ml Chopped Tomatoes
  • 100 ml Chopped Tomatoes
  • 100 ml Chopped Tomatoes
  • 2 bags Baby Spinach
  • 2 bags Baby Spinach
  • 2 bags Baby Spinach
  • 2 Aubergines
  • 2 Aubergines
  • 2 Aubergines
  • 2 tbsp Butter
  • 2 tbsp Butter
  • 2 tbsp Butter
  • 3 tbsp Flour
  • 3 tbsp Flour
  • 3 tbsp Flour
  • 1 tsp Garlic Powder
  • 1 tsp Garlic Powder
  • 1 tsp Garlic Powder
  • 1 pinch Mixed Herbs
  • 1 pinch Mixed Herbs
  • 1 pinch Mixed Herbs
  • 1 pinch Ground Pepper
  • 1 pinch Ground Pepper
  • 1 pinch Ground Pepper
  • 1 pinch Nutmeg
  • 1 pinch Nutmeg
  • 1 pinch Nutmeg
  • 500 ml Milk
  • 500 ml Milk
  • 500 ml Milk
  • 100 g Cheddar Cheese
  • 100 g Cheddar Cheese
  • 100 g Cheddar Cheese
  • 100 g Mozzarella
  • 100 g Mozzarella
  • 100 g Mozzarella
  • 50 g Parmesan
  • 50 g Parmesan
  • 50 g Parmesan
  • 1 pack Lasagne Sheets
  • 1 pack Lasagne Sheets
  • 1 pack Lasagne Sheets

Equipment

knifecutting boardpotspansspatulawhiskoven