Directions
- 1Chop carrots into small cubes.
- 2Dice the onions.
- 3Grate the garlic cloves.
- 4Dice the celery.
- 5Add oil to a pot on medium heat, then add the grated garlic.
- 6Add the diced celery and onions to the pot.
- 7Add the diced carrots to the pot.
- 8Sprinkle salt over the vegetables.
- 9Chop the courgettes.
- 10Add the chopped courgettes to the pot with the other vegetables.
- 11Caramelise the vegetables with splashes of water for 20 minutes, then mash them.
- 12Chop the red and yellow bell peppers.
- 13Add the chopped peppers to the pot.
- 14Chop the mushrooms.
- 15Add the chopped mushrooms to the pot and cook for another 10 minutes.
- 16Add paprika, chicken stock cube, liquid seasoning, mixed herbs, chili powder, cumin, and pepper to the vegetable mixture.
- 17Stir the seasonings into the vegetables and cook for 5 minutes.
- 18Add passata, tomato purée, and chopped tomatoes to the pot.
- 19Add a piece of Parmesan rind to the sauce.
- 20Keep reducing the sauce with splashes of water for 30-45 minutes.
- 21Slice the aubergine.
- 22Pan-fry the aubergine slices with salt and oil on medium heat for 5 minutes each side until charred.
- 23Chop and reduce spinach in a pan until the water has evaporated.
- 24Melt butter in a separate pot for the béchamel sauce.
- 25Add garlic powder, a pinch of mixed herbs, and a pinch of ground pepper to the melted butter and cook seasonings.
- 26Add flour to the pot and mix to form a paste, cooking off the raw flour taste.
- 27Gradually add milk to the flour paste, whisking continuously until thick.
- 28Off the heat, add cheddar, mozzarella, and Parmesan to the béchamel sauce and mix until combined.
- 29Spread a layer of the red tomato sauce in a baking dish.
- 30Place lasagna sheets on top of the sauce.
- 31Add another layer of red tomato sauce.
- 32Spread a layer of béchamel sauce over the red sauce.
- 33Add reduced spinach, shredded cheddar, mozzarella, and a dollop of ricotta cheese.
- 34Place pan-fried aubergine slices on top.
- 35Add another layer of lasagna sheets.
- 36Repeat layers of red sauce, béchamel, spinach, cheeses, and aubergine.
- 37Finish with a top layer of béchamel sauce.
- 38Sprinkle generously with cheddar, mozzarella, and Parmesan cheese for the final top layer.
- 39Bake at 190°C for 40 minutes, then broil/grill for 10 minutes until golden.
- 40Cut and serve a slice of the baked lasagna.
- 41Serve with fresh salad leaves and steamed broccoli.
Ingredients
- 2 Medium Onions
- 3 /4 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 Mixes Herbs
- 1 tsp Chilli Powder
- 1 tsp Cumin
- 1 tsp Pepper
- 200 ml Passata
- 2 tbsp Tomato Purée
- 100 ml Chopped Tomatoes
- Parmesan
- Aubergine slices
- Spinach
- 2 tbsp Butter
- 3 tbsp Flour
- 1 tsp Garlic Powder
- Pinch Mixed Herbs
- Pinch Ground Pepper
- 500 ml Milk
- 100 g Cheddar
- 100 g Mozzarella
- 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.
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