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Vegetarian Lasagne

We try and have at least one day a week being Veggie and this recipe is one of our absolute favourites. The Quinoa gives the mix a nutty meaty texture and the cheese sauce gives it a rich deep flavour. Using rice pasta instead of egg pasta reduces the gluten in the dish. Even my picky 11 yr old cleans her plate!





Ingredients


Vegetable mix

3 courgette

2 aubergine

200g mushrooms

2 tins of chopped tomato

1tbsp honey

2 carrots

4 garlic cloves

1 tbsp oregano

150g Quinoa

Vegetable stock cube

250ml water


Cheese Sauce

50g butter

2tbsp plain flour

150g grated cheddar cheese

Nutmeg

1 Mozzarella ball

Brown rice/whole meal/ plain lasagna sheets

Vegetable stock cube

Avocado oil/extra virgin olive oil

Salt

Pepper


Instructions

  • Chop the aubergine, courgette and carrot in to 2/3cm cubes, place on a baking tray drizzle with avocado oil, salt and pepper. Place into preheated oven for 20 mins on 200 degree Fahrenheit.

  • Chop garlic, heat oil in pan on a medium heat, add garlic and soften for a few minutes. Add mushrooms and fry for another 5 mins. Add tins of tomatoes, oregano and the honey. Cook for 5 minutes

  • Meanwhile dry fry the quinoa for 2/3 mins then add the water and the stock cube. Cook for 15 mins on a medium heat, don’t let it boil dry.

Once cooked, add to the tomato and stir thoroughly.

Once mixed, add the roasted vegetables and again stir thoroughly.

Taste and season. Put to the side till you’re ready to build.

  • Cook lasagne sheets as per instructions on the packet.

  • Melt butter in heavy based saucepan, add flour and whisk till a thick paste, slowly add the milk stirring constantly. Add nutmeg and cheese. Stir until melted.

  • Then it’s time to build the lasagna....

Starting with a layer of the vegetable mix, followed by lasagne sheet and then cheese sauce, repeat until veg mixture is gone, ending with the cheese sauce.


Break up the mozzarella and spread over the top with the remaining cheese.


Place in oven on 210 degrees C and cook for 25 mins or until crispy on the corners.


Serve with coleslaw and a green salad


Enjoy! Angela x




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