Vegetable Lasagne

  • Mains
  • Mealplan
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  • 2 mixed peppers
  • 1 courgette
  • 1 small sweet potato
  • 1 small red onion
  • 1 small aubergine
  • 300g red lentils
  • 2 garlic cloves
  • 2 tins chopped tomatoes
  • 1 tbsp Italian herbs
  • Pack dried lasagne sheets
  • 75g plain flour
  • 75g butter
  • 500ml milk
  • 250ml oat/almond milk
  • 200g mature cheddar

  1. Preheat oven to 200°C.

  2. Chop into medium-size chunks and throw into large mixing bowl:

    • 2 peppers
    • 1 courgette
    • 1 small sweet potato
    • 1 small red onion
    • 1 small aubergine

  3. Add and mix well:

    • large glug of oil
    • 1 tbsp Italian herbs
    • 2 cloves garlic
    • salt and pepper to taste

  4. Add to two medium sized baking trays and roast 30m.

  5. When vegetables are cooked, add to a pan with 200ml red wine. Cook off the alcohol for 5m.

  6. Add 2 tins chopped tomatoes, a good dollop of tomato ketchup and 1 tbsp of sun-dried tomato paste. Cook on medium heat for 30m to reduce.

  7. Meanwhile, boil 300g red lentils 15m, scooping off any foam. Drain and set aside.

  8. Prepare white sauce. Add 75g butter to a pan over medium heat, and melt (don't boil). Add 75g plain flour and stir well to make a paste. Bit by bit, add 500ml milk and stir well, until combined. Finally stir in 250ml oat/almond milk and roughly 150g cheese. Season to taste.

  9. When the vegetable mix (red sauce) has cooked down, blend. Then return to pan and stir in the lentils.

  10. Assemble lasagne! In a large glass baking dish, add layers in order:

    • ⅓ red sauce
    • lasagne sheets
    • ⅓ red sauce
    • lasagne sheets
    • ½ cheese sauce
    • ⅓ red sauce
    • lasagne sheets- ½ cheese sauce

  11. Grate the last 50g cheddar on top and bake for 35–40m, or until the pasta has softened and the topping is golden brown and bubbling. Stand 5m before cutting.