Veggie Lasagne

150 mins
Serves 1
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Directions

  1. 1Chop carrots into small cubes.
  2. 2Chop carrots into small cubes.
  3. 3Chop carrots into small cubes.
  4. 4Dice the onions.
  5. 5Dice the onions.
  6. 6Dice the onions.
  7. 7Grate the garlic cloves.
  8. 8Grate the garlic cloves.
  9. 9Grate the garlic cloves.
  10. 10Dice the celery.
  11. 11Dice the celery.
  12. 12Dice the celery.
  13. 13Add oil to a pot on medium heat, then add the grated garlic.
  14. 14Add oil to a pot on medium heat, then add the grated garlic.
  15. 15Add oil to a pot on medium heat, then add the grated garlic.
  16. 16Add the diced celery and onions to the pot.
  17. 17Add the diced celery and onions to the pot.
  18. 18Add the diced celery and onions to the pot.
  19. 19Add the diced carrots to the pot.
  20. 20Add the diced carrots to the pot.
  21. 21Add the diced carrots to the pot.
  22. 22Sprinkle salt over the vegetables.
  23. 23Sprinkle salt over the vegetables.
  24. 24Sprinkle salt over the vegetables.
  25. 25Chop the courgettes.
  26. 26Chop the courgettes.
  27. 27Chop the courgettes.
  28. 28Add the chopped courgettes to the pot with the other vegetables.
  29. 29Add the chopped courgettes to the pot with the other vegetables.
  30. 30Add the chopped courgettes to the pot with the other vegetables.
  31. 31Caramelise the vegetables with splashes of water for 20 minutes, then mash them.
  32. 32Caramelise the vegetables with splashes of water for 20 minutes, then mash them.
  33. 33Caramelise the vegetables with splashes of water for 20 minutes, then mash them.
  34. 34Chop the red and yellow bell peppers.
  35. 35Chop the red and yellow bell peppers.
  36. 36Chop the red and yellow bell peppers.
  37. 37Add the chopped peppers to the pot.
  38. 38Add the chopped peppers to the pot.
  39. 39Add the chopped peppers to the pot.
  40. 40Chop the mushrooms.
  41. 41Chop the mushrooms.
  42. 42Chop the mushrooms.
  43. 43Add the chopped mushrooms to the pot and cook for another 10 minutes.
  44. 44Add the chopped mushrooms to the pot and cook for another 10 minutes.
  45. 45Add the chopped mushrooms to the pot and cook for another 10 minutes.
  46. 46Add paprika, chicken stock cube, liquid seasoning, mixed herbs, chili powder, cumin, and pepper to the vegetable mixture.
  47. 47Add paprika, chicken stock cube, liquid seasoning, mixed herbs, chili powder, cumin, and pepper to the vegetable mixture.
  48. 48Add paprika, chicken stock cube, liquid seasoning, mixed herbs, chili powder, cumin, and pepper to the vegetable mixture.
  49. 49Stir the seasonings into the vegetables and cook for 5 minutes.
  50. 50Stir the seasonings into the vegetables and cook for 5 minutes.
  51. 51Stir the seasonings into the vegetables and cook for 5 minutes.
  52. 52Add passata, tomato purée, and chopped tomatoes to the pot.
  53. 53Add passata, tomato purée, and chopped tomatoes to the pot.
  54. 54Add passata, tomato purée, and chopped tomatoes to the pot.
  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.
  59. 59Keep reducing the sauce with splashes of water for 30-45 minutes.
  60. 60Keep reducing the sauce with splashes of water for 30-45 minutes.
  61. 61Slice the aubergine.
  62. 62Slice the aubergine.
  63. 63Slice the aubergine.
  64. 64Pan-fry the aubergine slices with salt and oil on medium heat for 5 minutes each side until charred.
  65. 65Pan-fry the aubergine slices with salt and oil on medium heat for 5 minutes each side until charred.
  66. 66Pan-fry the aubergine slices with salt and oil on medium heat for 5 minutes each side until charred.
  67. 67Chop and reduce spinach in a pan until the water has evaporated.
  68. 68Chop and reduce spinach in a pan until the water has evaporated.
  69. 69Chop and reduce spinach in a pan until the water has evaporated.
  70. 70Melt butter in a separate pot for the béchamel sauce.
  71. 71Melt butter in a separate pot for the béchamel sauce.
  72. 72Melt butter in a separate pot for the béchamel sauce.
  73. 73Add garlic powder, a pinch of mixed herbs, and a pinch of ground pepper to the melted butter and cook seasonings.
  74. 74Add garlic powder, a pinch of mixed herbs, and a pinch of ground pepper to the melted butter and cook seasonings.
  75. 75Add garlic powder, a pinch of mixed herbs, and a pinch of ground pepper to the melted butter and cook seasonings.
  76. 76Add flour to the pot and mix to form a paste, cooking off the raw flour taste.
  77. 77Add flour to the pot and mix to form a paste, cooking off the raw flour taste.
  78. 78Add flour to the pot and mix to form a paste, cooking off the raw flour taste.
  79. 79Gradually add milk to the flour paste, whisking continuously until thick.
  80. 80Gradually add milk to the flour paste, whisking continuously until thick.
  81. 81Gradually add milk to the flour paste, whisking continuously until thick.
  82. 82Off the heat, add cheddar, mozzarella, and Parmesan to the béchamel sauce and mix until combined.
  83. 83Off the heat, add cheddar, mozzarella, and Parmesan to the béchamel sauce and mix until combined.
  84. 84Off the heat, add cheddar, mozzarella, and Parmesan to the béchamel sauce and mix until combined.
  85. 85Spread a layer of the red tomato sauce in a baking dish.
  86. 86Spread a layer of the red tomato sauce in a baking dish.
  87. 87Spread a layer of the red tomato sauce in a baking dish.
  88. 88Place lasagna sheets on top of the sauce.
  89. 89Place lasagna sheets on top of the sauce.
  90. 90Place lasagna sheets on top of 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. 94Spread a layer of béchamel sauce over the red sauce.
  95. 95Spread a layer of béchamel sauce over the red sauce.
  96. 96Spread a layer of béchamel sauce over the red sauce.
  97. 97Add reduced spinach, shredded cheddar, mozzarella, and a dollop of ricotta cheese.
  98. 98Add reduced spinach, shredded cheddar, mozzarella, and a dollop of ricotta cheese.
  99. 99Add reduced spinach, shredded cheddar, mozzarella, and a dollop of ricotta cheese.
  100. 100Place pan-fried aubergine slices on top.
  101. 101Place pan-fried aubergine slices on top.
  102. 102Place pan-fried aubergine slices on top.
  103. 103Add another layer of lasagna sheets.
  104. 104Add another layer of lasagna sheets.
  105. 105Add another layer of lasagna sheets.
  106. 106Repeat layers of red sauce, béchamel, spinach, cheeses, and aubergine.
  107. 107Repeat layers of red sauce, béchamel, spinach, cheeses, and aubergine.
  108. 108Repeat layers of red sauce, béchamel, spinach, cheeses, and aubergine.
  109. 109Finish with a top layer of béchamel sauce.
  110. 110Finish with a top layer of béchamel sauce.
  111. 111Finish with a top layer of béchamel sauce.
  112. 112Sprinkle generously with cheddar, mozzarella, and Parmesan cheese for the final top layer.
  113. 113Sprinkle generously with cheddar, mozzarella, and Parmesan cheese for the final top layer.
  114. 114Sprinkle generously with cheddar, mozzarella, and Parmesan cheese for the final top layer.
  115. 115Bake at 190°C for 40 minutes, then broil/grill for 10 minutes until golden.
  116. 116Bake at 190°C for 40 minutes, then broil/grill for 10 minutes until golden.
  117. 117Bake at 190°C for 40 minutes, then broil/grill for 10 minutes until golden.
  118. 118Cut and serve a slice of the baked lasagna.
  119. 119Cut and serve a slice of the baked lasagna.
  120. 120Cut and serve a slice of the baked lasagna.
  121. 121Serve with fresh salad leaves and steamed broccoli.
  122. 122Serve with fresh salad leaves and steamed broccoli.
  123. 123Serve with fresh salad leaves and steamed broccoli.

Ingredients

  • 2 Medium Onions
  • 2 Medium Onions
  • 2 Medium Onions
  • 3 /4 Garlic Cloves
  • 3 /4 Garlic Cloves
  • 3 /4 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 Mixes Herbs
  • 1 tsp Mixes Herbs
  • 1 tsp Mixes 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
  • Parmesan
  • Parmesan
  • Parmesan
  • Aubergine slices
  • Aubergine slices
  • Aubergine slices
  • Spinach
  • Spinach
  • Spinach
  • 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
  • Pinch Mixed Herbs
  • Pinch Mixed Herbs
  • Pinch Mixed Herbs
  • Pinch Ground Pepper
  • Pinch Ground Pepper
  • Pinch Ground Pepper
  • 500 ml Milk
  • 500 ml Milk
  • 500 ml Milk
  • 100 g Cheddar
  • 100 g Cheddar
  • 100 g Cheddar
  • 100 g Mozzarella
  • 100 g Mozzarella
  • 100 g Mozzarella
  • 50 g Parmesan
  • 50 g Parmesan
  • 50 g Parmesan

Equipment

Cutting boardKnifePotWooden spoonGraterLidPotato masherPanTongsWhiskSpatulaBaking dish

Tips

  • The longer you cook the base, the better it tastes, so dedicate a nice evening to batch cooking.
  • Caramelizing finely chopped vegetables builds depth of flavor over time.
  • Cook off the flour in the béchamel to avoid a raw flavor.
  • Gradually add milk to the béchamel while whisking; if it's too runny, keep stirring to thicken.