Veggie Lasagne

Serves 1
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Directions

  1. 1Finely dice 4 carrots.
  2. 2Finely dice 4 carrots.
  3. 3Finely dice 4 carrots.
  4. 4Finely dice 2 medium onions.
  5. 5Finely dice 2 medium onions.
  6. 6Finely dice 2 medium onions.
  7. 7Grate 3-4 garlic cloves.
  8. 8Grate 3-4 garlic cloves.
  9. 9Grate 3-4 garlic cloves.
  10. 10Finely chop 1 stick of celery.
  11. 11Finely chop 1 stick of celery.
  12. 12Finely chop 1 stick of celery.
  13. 13Heat oil in a pot over medium heat.
  14. 14Heat oil in a pot over medium heat.
  15. 15Heat oil in a pot over medium heat.
  16. 16Sauté the garlic for a few minutes.
  17. 17Sauté the garlic for a few minutes.
  18. 18Sauté the garlic for a few minutes.
  19. 19Add the celery and onions to the pot.
  20. 20Add the celery and onions to the pot.
  21. 21Add the celery and onions to the pot.
  22. 22Add the carrots to the pot.
  23. 23Add the carrots to the pot.
  24. 24Add the carrots to the pot.
  25. 25Add 3 teaspoons of salt to the vegetables and sauté for 10 minutes, periodically adding splashes of water.
  26. 26Add 3 teaspoons of salt to the vegetables and sauté for 10 minutes, periodically adding splashes of water.
  27. 27Add 3 teaspoons of salt to the vegetables and sauté for 10 minutes, periodically adding splashes of water.
  28. 28Finely dice 2 courgettes.
  29. 29Finely dice 2 courgettes.
  30. 30Finely dice 2 courgettes.
  31. 31Add the courgettes to the pot and continue caramelising with splashes of water for another 20 minutes.
  32. 32Add the courgettes to the pot and continue caramelising with splashes of water for another 20 minutes.
  33. 33Add the courgettes to the pot and continue caramelising with splashes of water for another 20 minutes.
  34. 34Mash the vegetables in the pot.
  35. 35Mash the vegetables in the pot.
  36. 36Mash the vegetables in the pot.
  37. 37Dice 2 peppers.
  38. 38Dice 2 peppers.
  39. 39Dice 2 peppers.
  40. 40Slice 200g of mushrooms.
  41. 41Slice 200g of mushrooms.
  42. 42Slice 200g of mushrooms.
  43. 43Add the diced peppers and sliced mushrooms to the pot and cook for another 10 minutes.
  44. 44Add the diced peppers and sliced mushrooms to the pot and cook for another 10 minutes.
  45. 45Add the diced peppers and sliced mushrooms to the pot and cook for another 10 minutes.
  46. 46Add 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.
  47. 47Add 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.
  48. 48Add 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.
  49. 49Stir and cook the seasonings for 5 minutes.
  50. 50Stir and cook the seasonings for 5 minutes.
  51. 51Stir and cook the seasonings for 5 minutes.
  52. 52Pour in 200ml of passata, 2 tablespoons of tomato purée, and 100ml of chopped tomatoes.
  53. 53Pour in 200ml of passata, 2 tablespoons of tomato purée, and 100ml of chopped tomatoes.
  54. 54Pour in 200ml of passata, 2 tablespoons of tomato purée, and 100ml of chopped tomatoes.
  55. 55Add a piece of Parmesan rind to the sauce.
  56. 56Add a piece of Parmesan rind to the sauce.
  57. 57Add a piece of Parmesan rind to the sauce.
  58. 58Keep reducing the sauce with splashes of water for 30-45 minutes (the longer the better).
  59. 59Keep reducing the sauce with splashes of water for 30-45 minutes (the longer the better).
  60. 60Keep reducing the sauce with splashes of water for 30-45 minutes (the longer the better).
  61. 61Slice 2 aubergines.
  62. 62Slice 2 aubergines.
  63. 63Slice 2 aubergines.
  64. 64Pan-fry the aubergine slices with salt and oil over medium heat for 5 minutes on each side.
  65. 65Pan-fry the aubergine slices with salt and oil over medium heat for 5 minutes on each side.
  66. 66Pan-fry the aubergine slices with salt and oil over medium heat for 5 minutes on each side.
  67. 67Chop and reduce 2 bags of baby spinach in a pan until the water has evaporated.
  68. 68Chop and reduce 2 bags of baby spinach in a pan until the water has evaporated.
  69. 69Chop and reduce 2 bags of baby spinach in a pan until the water has evaporated.
  70. 70For the béchamel, melt 2 tablespoons of butter in a separate pot.
  71. 71For the béchamel, melt 2 tablespoons of butter in a separate pot.
  72. 72For the béchamel, melt 2 tablespoons of butter in a separate pot.
  73. 73Add 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.
  74. 74Add 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.
  75. 75Add 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.
  76. 76Add 3 tablespoons of flour to form a paste and cook off the raw flour taste.
  77. 77Add 3 tablespoons of flour to form a paste and cook off the raw flour taste.
  78. 78Add 3 tablespoons of flour to form a paste and cook off the raw flour taste.
  79. 79Gradually add 500-700ml of milk, whisking continuously until the sauce thickens.
  80. 80Gradually add 500-700ml of milk, whisking continuously until the sauce thickens.
  81. 81Gradually add 500-700ml of milk, whisking continuously until the sauce thickens.
  82. 82Off the heat, add 100g of shredded cheddar cheese, 100g of mozzarella, and 50g of Parmesan cheese to the béchamel and mix until combined.
  83. 83Off the heat, add 100g of shredded cheddar cheese, 100g of mozzarella, and 50g of Parmesan cheese to the béchamel and mix until combined.
  84. 84Off the heat, add 100g of shredded cheddar cheese, 100g of mozzarella, and 50g of Parmesan cheese to the béchamel and mix until combined.
  85. 85Spread a layer of the red tomato sauce at the bottom of a baking dish.
  86. 86Spread a layer of the red tomato sauce at the bottom of a baking dish.
  87. 87Spread a layer of the red tomato sauce at the bottom of a baking dish.
  88. 88Place uncooked lasagna sheets over the sauce.
  89. 89Place uncooked lasagna sheets over the sauce.
  90. 90Place uncooked lasagna sheets over the sauce.
  91. 91Add another layer of red tomato sauce.
  92. 92Add another layer of red tomato sauce.
  93. 93Add another layer of red tomato sauce.
  94. 94Pour a layer of béchamel sauce over the red sauce.
  95. 95Pour a layer of béchamel sauce over the red sauce.
  96. 96Pour a layer of béchamel sauce over the red sauce.
  97. 97Add a layer of reduced spinach on top of the béchamel.
  98. 98Add a layer of reduced spinach on top of the béchamel.
  99. 99Add a layer of reduced spinach on top of the béchamel.
  100. 100Sprinkle with shredded cheeses.
  101. 101Sprinkle with shredded cheeses.
  102. 102Sprinkle with shredded cheeses.
  103. 103Add a layer of pan-fried aubergine slices.
  104. 104Add a layer of pan-fried aubergine slices.
  105. 105Add a layer of pan-fried aubergine slices.
  106. 106Continue layering with lasagna sheets, red sauce, béchamel, spinach, cheeses, and aubergine until the dish is full.
  107. 107Continue layering with lasagna sheets, red sauce, béchamel, spinach, cheeses, and aubergine until the dish is full.
  108. 108Continue layering with lasagna sheets, red sauce, béchamel, spinach, cheeses, and aubergine until the dish is full.
  109. 109Finish with a top layer of béchamel and plenty of shredded cheeses.
  110. 110Finish with a top layer of béchamel and plenty of shredded cheeses.
  111. 111Finish with a top layer of béchamel and plenty of shredded cheeses.
  112. 112Bake the lasagna at 190°C (180-200°C as per description) for 40-45 minutes.
  113. 113Bake the lasagna at 190°C (180-200°C as per description) for 40-45 minutes.
  114. 114Bake the lasagna at 190°C (180-200°C as per description) for 40-45 minutes.
  115. 115Broil (grill) for an additional 10 minutes until golden brown.
  116. 116Broil (grill) for an additional 10 minutes until golden brown.
  117. 117Broil (grill) for an additional 10 minutes until golden brown.
  118. 118Serve the veggie lasagna with a side of greens.
  119. 119Serve the veggie lasagna with a side of greens.
  120. 120Serve the veggie lasagna with a side of greens.

Ingredients

  • 2 Medium Onions
  • 2 Medium Onions
  • 2 Medium Onions
  • 3 Garlic Cloves
  • 3 Garlic Cloves
  • 3 Garlic Cloves
  • 4 Carrots
  • 4 Carrots
  • 4 Carrots
  • 1 Stick of Celery
  • 1 Stick of Celery
  • 1 Stick of Celery
  • Oil
  • Oil
  • 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 Purée
  • 2 tbsp Tomato Purée
  • 2 tbsp Tomato Purée
  • 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
  • Lasagna sheets
  • Lasagna sheets
  • 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.