Comfort food, Dinner time, Pasta, veggie

Veggie Lasagna

When I was a child lasagna was always my favourite, I love it with a crunchy top that you eat like a crisp after you’ve eaten the rest! It’s also really good reheated so you can make loads and have a hot lunch the next day. This one is meat free and full of yummy veggies so a good one to make for anyone coming over.

Ingredients

For the tomato sauce

1/2 onion diced

1 carrot diced

1 stick of celery diced

1 tbs (tablespoon) tomato purée

2 cloves garlic finely chopped

100g mushrooms roughly chopped

250g passata

1 tsp sugar

Salt and pepper

1 tbs Italian seasoning

For the cheese sauce

25g butter

25g plain flour

300ml milk

50g cheddar cheese

1 tbs Parmesan

6 sheets dried lasagna sheets

For the topping

30 g cheddar cheese grated

1 tsp Parmesan

Method

Start by heating a little oil in a pan on a medium low heat, fry the onion, carrot and celery for 4-5 mins

Add the tomato purée and cook out for another couple of mins

Add in the mushrooms and garlic and fry for a further couple of mins

Add the passata and approx 200 ml water and stir in

Add the sugar and herbs stir, turn up the heat to bring to the boil

Check the seasoning and allow to simmer while you make the cheese sauce

Melt the butter in a pan and stir in the flour

Slowly add the milk, bit by bit stir well between each addition make sure the sauce is smooth before you add any more

Once all the milk is in, allow to cook stirring frequently for 5 mins until you have a thick smooth sauce

Turn off the heat and add the cheese stirring until all the cheese has melted

Now start building the lasagna, start by putting 1/3 of the tomato sauce into an oven proof dish

Next 1 1/2 lasagna sheet

Next 1/3 cheese sauce

Then start again with the tomato sauce, keep building finishing with the cheese sauce. Top with the rest of the cheese

Put into a preheated oven 160 fan for 30 mins

It’s delicious, try it, it’s easier than it seems and so tasty, you’re gonna love it!

Serves 3

Cals – 484, fat – 17.8, carbs – 66.4, protein – 15.1,

4 thoughts on “Veggie Lasagna”

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