VEGETARIAN RECIPES

Vegetarian lasagne

Ingredients

Serves: 6 

3 tbsp olive oil

1 clove garlic, minced

2 tsp minced ginger

1 medium carrot, peeled and diced

1 large onion, diced

1 aubergine, finely diced & salted for 15 mins

1 small green pepper, chopped

1 small red pepper, chopped

1 punnet mushrooms, cleaned and finely sliced

1 (400g) tin of chopped tomatoes

2 tbsp tomato puree

1 tbsp fresh oregano

1 tbsp fresh rosemary

300ml vegetable stock

Salt or herb seasoning

150g fresh spinach leaves, washed and chopped

3 tbsp butter

3 tbsp plain flour

700ml milk

100g (3 1/2 oz) grated mature Cheddar cheese

Salt or herb seasoning

One box of lasagne sheets

Finely grated Parmesan or Pecorino cheese

Method

Prep:50min  › 

Cook:40min  ›  Ready in:1hr30min 

Preheat oven to 190 degrees C / gas mark 5.

Heat the oil in a wok, then add the garlic, ginger, carrot, onion; sauté for 4-5 mins.

Add the aubergine and peppers and sauté for 3-4 minutes, constantly tossing them.

Next, add the mushrooms, tomatoes, tomato puree, oregano, stock and seasoning. Allow it to boil, reduce the heat to simmer, cover and cook for 30 minutes.

Stir in the spinach thoroughly and cook for a further 2 mins.

For the sauce: Melt the butter in a saucepan, add the flour and stir over a medium heat until it comes away from saucepan and forms a ball.

Remove the saucepan from the heat and slowly pour in the milk, return to a medium heat and bring to the boil, stirring constantly (very important). Add the cheese and stir until melted. Season to taste.

Pour a third of the cheese sauce into the base of a large oven-proof baking dish. Cover with a third of the pasta, then half the vegetable mixture. Repeat layers using the vegetables and pasta.

Finish by covering the top with the remaining sauce, making sure all pasta is covered.

Sprinkle the Parmesan cheese over the top. Bake for 40-45 mins, or until the top is golden brown.

Parmesan cheese

Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.