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
Ingredients
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
White Sauce
- 50 gm Butter or alternative
- 50 gm plain flour
- 400 ml Milk or alternative I used Oat Milk
Other
- 6 Fresh Pasta Sheets
- 50 gm Grated Cheddar or Parmesan or alternative Optional
Instructions
Vegetable Lasagne Sauce
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In a large saucepan heat 1 tbsp vegetable oil and add onions. Cook the onions without browning for 5 minutes.
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Add garlic and mixed herbs and cook for a further minute.
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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.
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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.
White Sauce
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Melt the butter or vegetable fat in medium saucepan.
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Add the flour and mix in quickly. Cook for a minute, stirring constantly.
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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.
Compiling Lasagne
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Pre-heat oven on Gas 4 or 180 Electric
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Lay half of the vegetable sauce on the bottom of your oven proof dish.
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Lay half the pasta sheets on top of this.
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Spread half the white sauce across the pasta sheets and then if you require, sprinkle half the cheese.
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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.
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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.