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
- 1tbsp Tomato puree
- 400g Chopped tomatoes
- 200g Spinach
- 2tbsp Olive oil
- 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
- 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).
- Add the tomato puree and cook for 1 minute. Pour the chopped tomatoes over the softened vegetables and simmer for 5 minutes.
- Remove from the heat and add the spinach, stirring until it wilts.
- 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.
- 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.
- Add two-thirds of the cheese and season to taste. 1 tpsn of mustard can be added at this point, if wanted.
- 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.
- 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.