# Veggie Lasagne

A beautiful, cheesy, and creamy vegetable lasagne that is a comforting, versatile, and fulfilling meal, perfect for meal prep.

- Total time: 150 min
- Cuisine: Italian
- Category: Soup
- Language: en

## 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

## Instructions

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

## Equipment

- Cutting board
- Knife
- Pot
- Wooden spoon
- Grater
- Lid
- Potato masher
- Pan
- Tongs
- Whisk
- Spatula
- Baking 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.

## Source

- Original video: https://vm.tiktok.com/ZNdVKtmP8/
- Recipe page: https://www.cliprecipe.com/recipe/989b3f18-1ae6-43c4-b024-f31b1360559e
- Extracted: 2025-09-03

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt