Vegetarian Lasagne

This recipe is originally my step-mum’s. She’s been a massive inspiration to me in the kitchen. A fellow foodie and working in the business, she has an awesome eye for all things ‘catering’ and can knock up some amazing dishes! Over the years I’ve made some slight adaptions to this dish, but the basis is the same and it’s a firm favourite in this house when we feel like a little treat and comfort at dinner time.

It’s a vegetarian lasagne and it is by far the best I have ever had. The other day I made a butternut squash and sage lasagne from a BBC recipe. It was dry and full of the wrong flavours (far too much sage, with over powering ricotta in particular) and in terms of calories it wasn’t that far off my recipe, per serving. So, whilst this is high for an evening meal, with a side salad it is a meal in one and you won’t need anything else.

In terms of ‘dieting’ lasagne is not considered a ‘healthy’ choice, as such, but it is fine if you balance your diet properly. Don’t, for example have it for dinner on the same day you had cheese on toast, that would be more cheese than a mouse could handle. But, in moderation it is a nutritious and let’s face it pretty delicious meal! In fact, I apologise in advance for the rubbish photos, there was so much cheesy goo on this bad boy it was impossible to get a ‘BBC food’ worthy shot, so you’ll need to use your imagination!

The vegetables you add to it are completely flexible, as are the amounts, so just use this recipe as a guide and chuck in whatever you fancy/think will work.

Vegetarian Lasagne

(536 cals, per serving, approx)

Serves 6

What’s in it –

For the Italian seasoning –

One tsp garlic salt

One tsp dried wild oregano

One tsp dried thyme

One tsp dried marjoram

For the filling –

One onion, diced

Two cloves of garlic, crushed

Two tbsp olive oil

Approx 150 g butternut squash, sliced, skinned and cubed

Approx 100g courgettes, coined and quartered

Approx 100g chestnut mushrooms, sliced

Approx 100g red pepper, cubed or sliced

Approx 100g baby spinach, roughly chopped

500g Quorn veggie mince (or similar)

Two 400g tins of chopped tomatoes (good quality so they’re not too watery)

One tbsp sun-dried tomato paste

For the bechamel sauce –

50g butter

25g plain flour

570mls milk

Two wild bay leaves

Topping –

6/8 lasagne sheets (I use lasagne verdi sheets for a little more texture and flavour)

200g grated cheese of your choice (I always use mild cheddar and light mozzarella)

Sprinkle of dried oregano

What you do with it all –

Start by combining the herbs for the Italian seasoning in a bowl and set aside.

Next fry onions and garlic in the olive oil, until the onions have softened.

Add the veg, in order of hardest first. You want to soften them and brown them. Just be careful they don’t go too squidgey and mushy, as the softness of the veggie mince asks for a little bite from the vegetables in this lasagne.

When the veggies are done, tip the veggie mince in and fry off a little before adding two tins of tomatoes, the tomato paste and as much of the pre-made Italian seasoning as you like (usually about two-three teaspoons). Give it a good stir to combine and turn the heat down to let it simmer and warm through.

Meanwhile make up your bechamel sauce by melting the butter and flour for a few seconds, then adding the milk. Whisk away to avoid lumps. You want the sauce to be lump free and glossy. As it starts to thicken turn the heat down a little and leave it to cook out the flour, for about 5 minutes.

Turn the filling mixture off the heat and use half of it to cover the bottom of an oven proof lasagne dish.