Lasagne is such a crowd pleaser! But you know, it doesn’t need the meat to make it delicious. Making a tomato sauce with hearty lentils and adding layers or roasted courgette and aubergine slices and you won’t notice you’re enjoying a veggie dinner. Like many other pasta recipes, it travels really well, which is why this is a great recipe for our Lunch Box Club, too. Serve with a simple green salad and you’re good to go!
Veggie lasagnePrint This
- 1 large or 2 small courgettes, thinly sliced
- 1 large or 2 small aubergines, thinly sliced
- 2 tbsp extra virgin olive oil
- 1 white onion, diced
- 3 garlic cloves, crushed
- 1 carrot, finely diced
- 150g mushrooms, diced
- 1 tsp balsamic vinegar
- 2 tsp Italian seasoning
- 200g green or red lentils, dried
- 1 tin chopped tomatoes
- 1/2 vegetable stock cube
- 300ml passata
- 6-8 whole wheat lasagne sheets
- FOR THE CHEESE SAUCE
- 50g plain flour
- 50g butter (dairy or dairy-free)
- 1 bay leaf
- 650ml milk (dairy or dairy-free)
- Pinch of nutmeg
- 1 garlic clove, crushed
- 90g grated cheese (dairy or dairy-free)
- TO SERVE
- Bag of mixed leaves
- 1/2 cucumber, sliced
- Cherry tomatoes, halved
- Handful of pumpkin seeds
Begin by preheating the oven to 180c. Line a baking tray with parchment and scatter the courgette and aubergine onto it. Drizzle with 1 tablespoon of olive oil and season with salt. Place in the oven for 20 minutes.
Meanwhile, in a large pan on a medium heat, add the remaining tablespoon of olive oil along with the diced white onion. Cook to allow the onion to colour before adding the garlic, mushrooms and carrots.
After 5 minutes, add the balsamic vinegar and Italian seasoning. Combine, and then add the lentils, chopped tomatoes, vegetable stock cube and passata. Season with a pinch of salt and let simmer for 15 minutes stirring frequently.
Meanwhile, make the cheese sauce by adding all the ingredients to a separate pan on a medium heat and whisk until smooth.
To assemble the lasagne, line a large ovenproof dish with the lentil tomato sauce mixture first, then add a layer of lasagne sheets, then a layer of cheese sauce, then lentil mixture, followed by slices of aubergine and courgette, then another layer of the lentil tomato sauce. Repeat with the remaining ingredients making sure the last two layers are lasagne sheets and cheese sauce.
Sprinkle with extra cheese and place in the oven for 40-45 minutes until cooked through.
Serve with the mixed salad leaves, tomatoes, cucumber and a sprinkle of pumpkin seeds, Enjoy!