Vegetable lasagne can make eating more vegetables easy by swapping out meat from your favourite dinner, and it doesn’t have to take longer or be more difficult.
Plant-based and healthy eating doesn’t have to mean all whole foods and no cutting corners, and we still cook our vegetable lasagne with white sauce from a jar – we haven’t perfected our white sauce recipe yet. However, there are, as always, better quality ones than others. When buying anything packaged it’s best to read the ingredients, and the least amount of ingredients is best. Being able to pronounce the ingredients and recognizing everything listed as an actual member of the food family is also good!
How to make vegetable lasagne
- 1 large onion
- 2 peppers
- 2 courgettes
- 300g mushrooms
- 50g spinach
- 2 garlic cloves
- 1 tbsp oregano
- 1 tbsp Italian herbs
- 1/4 tsp chili flakes
- 1 tin (400g) of chopped tomatoes
- 2 tbsp tomato puree
- X1 jar of bechamel sauce
- Salt and pepper
- Wholewheat or gluten-free lasagne sheets
- Preheat the oven to 180 degrees.
- Cook in a frying pan the onion, mushroom, garlic, and herbs for about 5 minutes.
- Add the courgettes and peppers and cook for another 5 minutes.
- Mix in the chopped tomatoes and tomato puree and season to taste and simmer for 10 minutes.
- Pop in the spinach and let it wilt.
- Start layering: add some of the veg mix into an ovenproof dish – enough to cover the bottom. Top with the lasagne sheets. Add lasagne white sauce to the pasta sheets. Repeat the layering process.
- Pop in the oven for around 35-40 minutes.
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