Veggie Lasagne

Serves 1
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Directions

  1. 1Finely dice 4 carrots.
  2. 2Finely dice 2 medium onions.
  3. 3Grate 3-4 garlic cloves.
  4. 4Finely chop 1 stick of celery.
  5. 5Heat oil in a pot over medium heat.
  6. 6Sauté the garlic for a few minutes.
  7. 7Add the celery and onions to the pot.
  8. 8Add the carrots to the pot.
  9. 9Add 3 teaspoons of salt to the vegetables and sauté for 10 minutes, periodically adding splashes of water.
  10. 10Finely dice 2 courgettes.
  11. 11Add the courgettes to the pot and continue caramelising with splashes of water for another 20 minutes.
  12. 12Mash the vegetables in the pot.
  13. 13Dice 2 peppers.
  14. 14Slice 200g of mushrooms.
  15. 15Add the diced peppers and sliced mushrooms to the pot and cook for another 10 minutes.
  16. 16Add 1 teaspoon of paprika, 1 chicken stock cube, 1 teaspoon of liquid seasoning, 1 teaspoon of mixed herbs, 1 teaspoon of chili powder, 1 teaspoon of cumin, and 1 teaspoon of pepper to the vegetable mixture.
  17. 17Stir and cook the seasonings for 5 minutes.
  18. 18Pour in 200ml of passata, 2 tablespoons of tomato purée, and 100ml of chopped tomatoes.
  19. 19Add a piece of Parmesan rind to the sauce.
  20. 20Keep reducing the sauce with splashes of water for 30-45 minutes (the longer the better).
  21. 21Slice 2 aubergines.
  22. 22Pan-fry the aubergine slices with salt and oil over medium heat for 5 minutes on each side.
  23. 23Chop and reduce 2 bags of baby spinach in a pan until the water has evaporated.
  24. 24For the béchamel, melt 2 tablespoons of butter in a separate pot.
  25. 25Add 1 teaspoon of garlic powder, a pinch of mixed herbs, a pinch of ground pepper, and a pinch of nutmeg to the melted butter and cook for 2 minutes.
  26. 26Add 3 tablespoons of flour to form a paste and cook off the raw flour taste.
  27. 27Gradually add 500-700ml of milk, whisking continuously until the sauce thickens.
  28. 28Off the heat, add 100g of shredded cheddar cheese, 100g of mozzarella, and 50g of Parmesan cheese to the béchamel and mix until combined.
  29. 29Spread a layer of the red tomato sauce at the bottom of a baking dish.
  30. 30Place uncooked lasagna sheets over the sauce.
  31. 31Add another layer of red tomato sauce.
  32. 32Pour a layer of béchamel sauce over the red sauce.
  33. 33Add a layer of reduced spinach on top of the béchamel.
  34. 34Sprinkle with shredded cheeses.
  35. 35Add a layer of pan-fried aubergine slices.
  36. 36Continue layering with lasagna sheets, red sauce, béchamel, spinach, cheeses, and aubergine until the dish is full.
  37. 37Finish with a top layer of béchamel and plenty of shredded cheeses.
  38. 38Bake the lasagna at 190°C (180-200°C as per description) for 40-45 minutes.
  39. 39Broil (grill) for an additional 10 minutes until golden brown.
  40. 40Serve the veggie lasagna with a side of greens.

Ingredients

  • 2 Medium Onions
  • 3 Garlic Cloves
  • 4 Carrots
  • 1 Stick of Celery
  • Oil
  • 3 tsp Salt
  • 2 Courgettes
  • 2 Peppers
  • 200 g Mushrooms
  • 1 tsp Paprika
  • 1 Cube Chicken Stock Cube
  • 1 tsp Liquid Seasoning
  • 1 tsp Mixed Herbs
  • 1 tsp Chilli Powder
  • 1 tsp Cumin
  • 1 tsp Pepper
  • 200 ml Passata
  • 2 tbsp Tomato Purée
  • 100 ml Chopped Tomatoes
  • 2 Bags Baby Spinach
  • 2 Aubergines
  • 2 tbsp Butter
  • 3 tbsp Flour
  • 1 tsp Garlic Powder
  • 1 Pinch Mixed Herbs
  • 1 Pinch Ground Pepper
  • 1 Pinch Nutmeg
  • 500 ml Milk
  • 100 g Cheddar Cheese
  • 100 g Mozzarella
  • 50 g Parmesan
  • Lasagna sheets

Equipment

Chopping boardKnifeGraterPotWooden spoonPot with lidPotato masherFrying panTongsWhiskSpatulaBaking dish

Tips

  • The longer you cook the vegetable base and tomato sauce, the better it tastes, as it builds depth of flavor over time.
  • Cook off your flour in the béchamel base to avoid a raw flavor.
  • This recipe is ideal for batch cooking and meal prepping.

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