No image available
Member recipe

Vegetable Lasagne

Member recipe by

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

Member recipe by

Cooking time

Prep: 25 minutes Cook: 1 hour and 20 minutes Vegetable mix can be made the day before

Skill level

Easy

Servings

Serves 6

Healthy tasty vegetarian lasagne

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 2 large red onions finely chopped
  • 4 cloves of garlic finely chopped or crushed
  • 1 tbsp olive oil
  • 350g mushrooms finely chopped
  • 1 each of red, green and orange peppers
  • 2 courgettes peeled and chopped in to small chunks
  • 3 aubergines, 1 chopped in to small chunks, 2 sliced long ways
  • 2 400g tin tomatoes
  • 1 tspn cumin
  • 2 tspn paprika
  • Squirt of tomato purée 2-3tbspns
  • 3 tspn Worcestershire sauce or vegetarian equevelant
  • I tspn tobasco sauce
  • 2 tspn soft brown sugar
  • I pint of water
  • Lasagne pasta sheets

Cheese sauce

  • 4 tspn corn flour
  • 2-3 tspn low fat butter
  • 1 1/2 pints of milk
  • 1 tspn mustard
  • 1 tspn paprika
  • Cheese

Method

  1. In a small pot mix tomato purée, paprika, cumin, Worcestershire sauce, tobasco sauce add a little water till runny put to one side

  2. Heat the oil in a large frying pan on a medium heat add onions and garlic and cook till softened, add mushrooms and cook till slightly coloured, add pot of spice mix prepared earlier and stir through until everything is covered in spice mix, add 1/4 of tin of water and turn up heat till water begins to bubble stirring all the time add peppers and courgettes stir everything until coloured slightly and cook for 5-6 mins add chopped up chunks of aubergines cook until slightly softened, add tomatoes and sugar and 3/4 tin of water stir mix thou roughly and cook until mix bubbles add tin of water cover and turn down heat cook for further 30-40 mins Tip check mixture regularly stirring and adding more water if nessecary

  3. While vegetable mix is cooking get a small bowl add corn flour to a little milk melt butter or low fat equevelant in a seperate sauce pan add rest of the milk and bring to boil, once boiled remove from heat and and corn flour mix stirring continuously once thickened add grated cheese and mix till smooth add paprika and mustard and stir once again

  4. In a large baking tray or oven proof dish layer the bottom with aubergine slices then spoon over vegetable mix to completly cover them Lay pasta sheets then cover them with cheese sauce mix add another layer of aubergines and vegetable mix lay pasta sheets and another cheese sauce mix Finally sprinkle cheese over the top Cook in oven gas mark 4 for 30-40 mins or until golden and crispy

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.