Healthy Recipes

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Vegetable Lasagne

What You Need (serves 4)

Vegetable Sauce

  • 2 tablespoons vegetable oil
  • 2 cloves garlic (peeled and crushed)
  • 1 small onion (peeled and finely chopped)
  • 2 yellow peppers (de-seeded and chopped)
  • 1 medium aubergine (stalk removed and chopped)
  • 225g (9 oz) button mushrooms (sliced)
  • 397g (16oz) can chopped tomatoes
  • 2 tablespoons tomato puree
  • 3 teaspoons dried mixed herbs

Cheese Sauce

  • 50g (2oz) plain flour
  • 50g (2oz) sunflower margarine
  • 560ml (1 pint) semi-skimmed milk
  • 125g (5oz) lower-fat cheddar cheese (grated)
  • 9 sheets lasagne Verdi

How To Make It

  1. Pre-heat oven to 190C/375F/Gas mark 5.
  2. Heat the oil in a large saucepan.  Add the garlic and onion and fry until softened.  Add the peppers and aubergine and continue to cook for 5 minutes, stirring frequently.
  3. Add the mushrooms, chopped tomatoes, tomato puree, herbs and 150ml (6 fluid oz) water.  Bring to the boil, reduce the heat, cover and simmer for 20 minutes, stirring frequently.
  4. Meanwhile make up the cheese sauce by placing the flour, margarine nd milk in a saucepan.  Bring to the boil, whisking continuously until thickened and smooth.
  5. Add 100g (4oz) of the cheese and stir until melted.
  6. Place alternate layers of the cheese sauce, lasagne sheets and vegetable sauce into 27.5x20x5cm shallow oven proof dish, finishing with a layer of cheese sauce.
  7. Sprinkle the remaining cheese over the cheese sauce.
  8. Place into a pre-heated oven for 30 minutes, or until the cheese is bubbling and golden.
  9. Serve immediately with a green salad and French bread.

Recipe kindly provided by the Grampian Dietitians.

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