Vegetarian Lasagne

"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."
 
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Ready In:
35mins
Ingredients:
15
Serves:
6
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ingredients

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directions

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

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