Dee’s Vegetarian Lasagne

May 10, 2023May 10, 20230 13
Dee's Vegetarian Lasagne Recipe
in Vegetarian

Prep

30 min

Cook

1 hr

Ready In

1 hr 30 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1/2 green bell pepper ( chopped finely )
1/2 red bell pepper ( chopped finely )
1/2 medium aubergine
1 tablespoon olive oil ( for drizzling )
1 box button mushrooms ( chopped finely )
1 medium onion ( chopped finely )
1/2 cup sweetcorn ( frozen is fine )
1 teaspoon salt
2 teaspoons black pepper
2 teaspoons dried oregano
2 teaspoons dried basil
1 garlic clove , pressed
1 can crushed tomatoes
2 tablespoons olive oil
1 1/2 cups cheddar cheese
6 slices lasagna noodles ( uncooked )
2 tablespoons butter
1 1/2 tablespoons flour
1 teaspoon ground nutmeg
1 teaspoon white pepper or 1 teaspoon black pepper
4 cups milk

Nutrision Information

Servings Per Recipe
6
Calories
373
Sugar
11g
Fat
18g
This plant-based lasagne recipe is a twist on the classic meat-and-cheese dish. The combination of aubergines, bell peppers, and mushrooms provides a unique depth of flavor and satisfying texture. The dish is layered with homemade white sauce and cheddar cheese, creating a creamy and savory flavor profile. Satisfy your comfort food cravings with this hearty and delicious recipe that is perfect for vegetarians and meat-eaters alike.

Instructions

1.Preheat your oven to 375°F.
2.Cut the aubergine into thin slices, brush with olive oil, and roast in the oven for 15 minutes until slightly browned. Set aside to cool.
3.In a large pot, heat 2 tablespoons of olive oil and add the onions, bell peppers, and mushrooms. Sauté the vegetables for 10 minutes until softened.
4.Add the sweetcorn, garlic, salt, black pepper, oregano, and basil to the pot. Stir to combine.
5.Pour in the can of crushed tomatoes, add 1/4 cup of water, and reduce heat to low. Cover pot with a lid and allow to simmer for 10 minutes.
6.Meanwhile, in a separate saucepan, melt the butter over medium heat. Add the flour and whisk rapidly to combine.
7.Gradually pour in the milk while continuing to whisk. Add the nutmeg and pepper.
8.Increase heat to medium-high and bring the mixture to a boil. Stir frequently to prevent burning.
9.Reduce heat to low and let cook for 7-10 minutes, or until the mixture has thickened.
10.Remove the pot of vegetables from heat. Layer with lasagne noodles and aubergine. Pour the white sauce on top. Repeat until all ingredients are used.
11.Sprinkle cheddar cheese over the top of the lasagne.
12.Place the pot in the oven and bake for 45 minutes.
13.Remove from oven and let cool for 10 minutes before serving.

PROS

This vegetarian recipe is full of nutrient-dense vegetables, providing a healthy alternative to traditional meat-based lasagne.

It’s an excellent way to get in your daily servings of vegetables while still enjoying a warm and hearty meal.

CONS

The preparation time for this recipe may be longer than traditional meat-based lasagne recipes.

Additionally, this dish may not be suitable for those with gluten or lactose intolerances.

HEALTH & BENEFITS

This recipe is full of vegetables, providing an ample source of vitamins, minerals, and antioxidants.
Aubergines, also known as eggplants, have been linked to heart health due to their high levels of anthocyanins.
Additionally, the garlic used in this recipe has been shown to have immune-boosting properties.

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