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
Ultimate version
Roasted Mediterranean vegetables, slow tomato ragù and a nutmeg béchamel with aged Parmesan and basil.
Per serving£4.00
Total cost£16.00
Time1 hr 35 min
Ingredients for 4
- Roasted veg
- 1 aubergine , sliced
- 2 courgettes , sliced
- 2 red peppers , quartered
- 3 tbsp extra virgin olive oil
- Ragù
- 690 g passata
- 3 cloves garlic , sliced
- 15 g fresh basil , torn
- Béchamel
- 60 g butter
- 60 g plain flour
- 700 ml whole milk
- 1 pinch grated nutmeg
- 250 g fresh egg lasagne sheets
- 100 g aged Parmesan , grated
Method
- Toss the aubergine, courgette and peppers in olive oil and roast at 200C for 25 minutes until charred.
- Simmer the passata with the garlic and most of the basil for 20 minutes to a thick ragù.
- Make a smooth béchamel and season with nutmeg, salt and pepper.
- Layer ragù, roasted vegetables, fresh pasta, béchamel and a little Parmesan, repeating to build four layers.
- Finish with béchamel and a generous blanket of Parmesan.
- Bake at 190C for 35 minutes until deep golden, then rest for 15 minutes and finish with the remaining basil.
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.
