A pretty easy vegetable lasagne for you to use up your fresh vegetables and/or frozen vegetables. You can really use whatever vegetables you like; just make sure they are cut small and you fully cook before adding the tinned tomatoes.
I have used fresh lasagne sheets; however you could use dried, you will just need to cook in the oven a little longer.
Included in the recipe is a white sauce; however you could replace with a jar version if you are running short of time.
Serve with a lovely fresh green salad and sprinkle over a spoonful of grated Parmesan and a pinch of black pepper.
Homemade Vegetable Lasagne
Herby tomato and vegetables layered within sheets of pasta and a creamy white sauce
Vegetable Lasagne Sauce
- 1 tbsp Oil
- 1 Onion chopped
- 1 medium Courgette Small dice (1cmx1cm)
- 0.5 medium Butternut Squash Small dice
- 1 clove Garlic crushed
- 650 gm Frozen Mixed Vegetables Defrosted and cut small
- 2 tspn Dried Italian Seasoning Or you could use mixed hetbs
- 1 x 400 gm Tinned Chopped Tomatoes
- 50 gm Butter or alternative
- 50 gm plain flour
- 400 ml Milk or alternative I used Oat Milk
- 6 Fresh Pasta Sheets
- 50 gm Grated Cheddar or Parmesan or alternative Optional
Vegetable Lasagne Sauce
In a large saucepan heat 1 tbsp vegetable oil and add onions. Cook the onions without browning for 5 minutes.
Add garlic and mixed herbs and cook for a further minute.
Stir in the courgettes and butternut squash, add a little water if it seems dry; cook with a lid on for 5 - 10 minutes until veg is soft.
Add the rest of the vegetables and mix well before mixing with the tomatoes. You can bring to a simmer then turn off heat and leave to one side whilst you prepare the white sauce.
Melt the butter or vegetable fat in medium saucepan.
Add the flour and mix in quickly. Cook for a minute, stirring constantly.
A little at a time, stir in rapidly the milk or milk alternative, bringing the sauce up to boil before adding more. The use of a balloon whisk is useful to beat out any lumps.
Pre-heat oven on Gas 4 or 180 Electric
Lay half of the vegetable sauce on the bottom of your oven proof dish.
Lay half the pasta sheets on top of this.
Spread half the white sauce across the pasta sheets and then if you require, sprinkle half the cheese.
Repeat these layers again. If you prefer more pasta, then you could make three layers by dividing your sauces 3 ways, but I prefer just 2.
Place in the middle of the oven and cook for 25 minutes. If you are using dried pasta, cook for 45 minutes; just check your top does not become too brown.
Other nutrients as per recipe above including cheese; to reduce fat by 4 gm remove cheese.
Fat 15 g
Carbs 31 net carbs
Protien 15.5 g
I use MyFitnessPal.com to calculate nutrients.