In my veggie days I used to serve vegetable lasagne with salad and garlic bread if we had guests. Pretty much every time.
Those days are a long way behind me now but we still like vegetable lasagne. In fact, hubby prefers it to meat lasagne! It’s nothing special but it is yummy. I find that I hardly make it anymore unless hubby requests it out of the blue, and occasionally if we have a veggie guest. But I made it this week because we were watching series 1 of The Wrong Mans (if you haven’t seen it, watch it – it’s funny) and they mentioned aubergine lasagne. Hang on, I thought, I have a spare aubergine. Lasagne it is.
Here’s my recipe. It’s really simple and I don’t know where it originally came from, but it works! It’s easy to make for more people and would be quicker to cook if you used fresh lasagne sheets.
1 chopped onion
2 crushed garlic cloves
Chopped veg of your choice – I usually do 1 courgette, 1 aubergine, 2 peppers, some mushrooms
400g chopped tomatoes
Dried lasagne sheets
Garlic bread and salad to serve
Preheat oven to 180C.
Fry onion in olive oil in a large saucepan until soft. Add veg and garlic for a few mins. Then add chopped tomatoes, herbs and seasoning. Stir and leave to simmer whilst you make the cheese sauce. Stir occasionally.
(Right, my cheese sauce recipe isn’t that accurate!) Put a tablespoon of butter in a saucepan. Melt then add a tablespoon of plain flour. Stir together then gradually start to add milk. Allow milk to be absorbed before adding more milk. Keep stirring! When you think you’ve got enough (not too runny), cook for a couple of minutes then stir in a handful of grated cheese. Cook until melted. Remove from heat.
Assemble the lasagne in an ovenproof dish. Start with a layer of the veg mix, then a single layer of lasagne sheets, another layer of veg mix, a single layer of lasagne sheets, and so on. If using dried sheets you can break them up to fit the dish if, for example, it’s an oval dish. I usually only get two layers of veg mix. Finish with a single layer of lasagne sheets and then pour the cheese sauce on top. Spread it out to completely cover the lasagne sheets. Cover with foil and put in oven for 45 minutes. Remove foil after 45 minutes, put garlic bread in the oven too if you’re having garlic bread, and cook for another 15 minutes. Serve with salad.