Mains
Italian
ItalianVegetable Lasagne
Layered pasta with vegetables and a creamy topping. Tiers build from a frozen-veg jar-sauce bake to a roasted-vegetable lasagne with a proper béchamel and aged Parmesan.
Vegetarian
Nut-free
Better version
Fresh courgette, pepper and spinach in a homemade tomato sauce with a quick béchamel.
Per serving£2.25
Total cost£9.00
Time1 hr 10 min
Ingredients for 4
- Filling
- 1 courgette , diced
- 1 red pepper , diced
- 1 onion , diced
- 100 g spinach
- 400 g chopped tomatoes
- Béchamel
- 50 g butter
- 50 g plain flour
- 600 ml whole milk
- 9 dried lasagne sheets
- 120 g grated mozzarella
- salt and pepper , to taste
Method
- Soften the onion, courgette and pepper in oil, then add the tomatoes and simmer 15 minutes; stir in the spinach to wilt.
- Make the béchamel by cooking the butter and flour, then whisking in the milk until smooth and thickened.
- Layer vegetable sauce, lasagne sheets and béchamel in a dish, repeating to fill it.
- Finish with a layer of béchamel and the grated mozzarella.
- Bake at 190C for 40 to 45 minutes until golden.
- Rest for 10 minutes before serving.
The three ways, side by side
Budget
Frozen mixed vegetables, a jar of tomato sauce and ready cheese sauce.
Better
Fresh courgette, pepper and spinach in a homemade tomato sauce with a quick béchamel.
Ultimate
Roasted Mediterranean vegetables, slow tomato ragù and a nutmeg béchamel with aged Parmesan and basil.
