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“This is an old family recipe and is so yummy and not hard at all to make. It is also great cold for school/work lunches, left-over from the previous night's dinner. I sometimes make it at about 4pm and put it in the fridge for a few hours, before popping it in the oven later, just so it done and out of the way. Also, you can vary the vegetables added; we sometimes use pumpkin, potato, eggplant etc.”

Ingredients Nutrition


  1. Heat oil in a large pot over moderate heat. Add garlic and onions, saute until onion is soft.
  2. Add tomato paste, mix well, pour in tinned tomatoes and stock.
  3. Add vegetables to pot and bring to the boil, cooking until vegetables are just tender.
  4. Cover and set aside.
  5. In a separate saucepan melt the butter and stir in the flour, cooking over medium heat for a few minutes.
  6. Gradually add the milk, about a 1/4 cup at a time, whisking well between each addition to get rid of lumps. Continue until all the milk has been added.
  7. Heat milk sauce until it gets thick, stirring constantly.
  8. Take off heat and whisk in grated cheese. This will now be a thick, white sauce.
  9. Preheat oven to 180°C Line a baking dish with baking paper or spray with olive oil spray.
  10. Line the dish with a single layer of lasagne sheets.
  11. Scoop out about 1/2 cup of the tomato-vegetable mixture and pour over sheets.
  12. Top with a layer of white sauce.
  13. Add another layer of tomato mixture, then white sauce then lasagne sheets.
  14. Continue until all the tomato mixture and white sauce is used up, making sure you finish with the white sauce on top.
  15. Sprinkle with extra cheese put in the oven. Bake until lasagne sheets are soft and cheese is golden.
  16. Remove from oven and let settle for 10 minutes until serving.

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