Vegetable lasagne recipe


A delicious sea of cheese

In an attempt to document my eating habits and slow descent into madness (possible vegetarianism) I’m going to post veggie things I cook which I think are better than the meaty versions. This was yesterday’s dinner, it took about 40 mins to do the prep and 40 mins to cook. There’s quite a lot of cheese in it but it’s still lighter than the red meat version (and therefore you can eat more of it, so i like it more). 

Red sauce:

  • approx 150g mushrooms, sliced
  • 1/2 onion, finely chopped
  • 1 clove garlic, finely chopped
  • 3 large ripe tomatoes, diced
  • 1 sachet of veg stock
  • about 10 olives, quartered
  • thyme
  • brown sugar
  • salt & pepper
  • 1 tablespoon olive oil
Heat the olive oil and fry your onion. Once the onion softens add the garlic and when onion begins darkening add mushrooms, thyme, salt and pepper. Let it caramelise, then turn down to medium heat and add your tomatoes (finer chopped is better, it will break the tomatoes down into a proper sauce faster), olives, stock and 1 tsp brown sugar. Let it simmer for 15 mins (it should not cook fast) and taste it. If it tastes at all bitter add more sugar, if it tastes watery add a bit more salt. It should cook slowly for at least 30 mins, longer if you can manage. Make sure you taste it at the end and add more of anything you think it might need.


White sauce:

  • 2 table spoons of cornflour
  • 1 handful grated mature cheddar
  • 2 1/2 cups milk
  • teaspoon of butter

Melt the butter in a saucepan, add the cornflower and make a lump-less paste. Pour in the milk and whisk it constantly over a medium heat. Once it reaches boiling point it will thicken, then you can remove it from the heat and whisk in the cheese.

Constructing the lasagne:

  • Lasagne sheets
  • handful of grated mozarella
  • handful grated mature cheddar
  • white & red sauces
  • thinly sliced cougette

In a suitable dish put a layer of the red sauce, a layer of lasagne sheet, a layer of white sauce, a layer of cougette, a layer of lasagne sheet and repeat until you run out of ingredients. Finish with a layer of lasagne sheet and top with the grated cheeses. Bake at 180 degrees celsius for 40 mins.

I ate one portion, froze 1 portion, took 1 portion to work today for lunch and distributed 1 portion to my parents, so I think this recipe serves about 4 people, maybe more with a big side salad and bread.

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