Dish of the Week: Ian’s spinach, mushroom & red pepper lasagne

A vegetarian version of a classic, packed full of nutrition and high in Vitamin D.

To make 6 portions (8 portions for a smaller appetite)

  • 450g Mushrooms
  • 1 Large onion
  • 2 Red peppers
  • 2 Cloves of garlic
  • Basil
  • Oregano
  • 1tbsp Tomato puree
  • 400g Chopped tomatoes
  • 200g Spinach
  • 2tbsp Olive oil
  • Salt
  • Pepper
  • 8 Lasagne sheets
    For the Cheese sauce
  •  50g Butter
  • 50g Plain flour
  • 500ml Milk
  • ½ Onion
  • 1 Bay leaf
  • 2 Cloves
  • 1 tbsp Dijon mustard (optional)
  • 120g Mature cheddar
  1. Slice the onion, mushrooms and peppers. Heat 2tbsp of olive oil in a pan and add sliced ingredients, cooking until soft. While this is cooking, peel and chop the garlic. Add the garlic and continue to cook for 2 minutes stirring occasionally (if using, add the dried herbs add at this point). 
  2. Add the tomato puree and cook for 1 minute. Pour the chopped tomatoes over the softened vegetables and simmer for 5 minutes.
  3. Remove from the heat and add the spinach, stirring until it wilts.
  4. Begin making the sauce by bringing the milk to the boil in a pan with ½ an onion, 1 bay leaf and 2 cloves. Melt the butter on a low heat in another pan, then stir in the flour continuously until a paste is formed. Continue to cook for 1 minute to form a roux.
  5. Remove the onion, bay leaf and cloves from the milk, before gradually adding the milk to the roux, stirring continuously. Cook until the sauce thickens.
  6. Add two-thirds of the cheese and season to taste. 1 tpsn of mustard can be added at this point, if wanted.
  7. In an ovenproof dish (roughly 30cm by 20cm) place a layer of the tomato and vegetable mix, then a layer of lasagne sheets. Repeat this, then pour the cheese sauce over the lasagne sheets and sprinkle with the remaining cheese.
  8. Bake at 170c for 45 minutes and serve with a side salad or garlic bread.
    Tip – the lasagne can be built and refrigerated for up to 48 hours in advance then cooked when required. 

Bon Appétit