Vegetarian Lasagne Recipe

Name: Vegetarian Lasagne
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 garlic clove, died finely; 1 medium onion, diced finely; 2 tablespoons tomato paste; 1 tablespoon sugar (to take away acidic flavour of tomato); 1 large zucchini, roughly chopped; 1 large head of broccoli, roughly chopped; 2 (400 g) cans diced tomatoes; 1 cup vegetable stock or 1 cup chicken stock; 2 -3 tablespoons butter; 3 tablespoons plain flour; 3 cups milk; 1 ½ cups grated cheese; 8 -10 instant no-boil lasagna noodles (depending on size of baking dish used); extra grated cheese

Servings: persons

2 tablespoons olive oil
1 garlic clove, died finely
1 medium onion, diced finely
2 tablespoons tomato paste
1 tablespoon sugar (to take away acidic flavour of tomato)
1 large zucchini, roughly chopped
1 large head of broccoli, roughly chopped
2 (400 g) cans diced tomatoes
1 cup vegetable stock or 1 cup chicken stock
2 -3 tablespoons butter
3 tablespoons plain flour
3 cups milk
1 ½ cups grated cheese
8 -10 instant no-boil lasagna noodles (depending on size of baking dish used)
extra grated cheese

1
Heat oil in a large pot over moderate heat.
2
Add garlic and onions, saute until onion is soft.
3
Add tomato paste, mix well, pour in tinned tomatoes and stock.
4
Add vegetables to pot and bring to the boil, cooking until vegetables are just tender.
5
Cover and set aside.
6
In a separate saucepan melt the butter and stir in the flour, cooking over medium heat for a few minutes.
7
Gradually add the milk, about a 1/4 cup at a time, whisking well between each addition to get rid of lumps.
8
Continue until all the milk has been added.
9
Heat milk sauce until it gets thick, stirring constantly.
10
Take off heat and whisk in grated cheese.
11
This will now be a thick, white sauce.
12
Preheat oven to 180C Line a baking dish with baking paper or spray with olive oil spray.
13
Line the dish with a single layer of lasagne sheets.
14
Scoop out about 1/2 cup of the tomato-vegetable mixture and pour over sheets.
15
Top with a layer of white sauce.
16
Add another layer of tomato mixture, then white sauce then lasagne sheets.
17
Continue until all the tomato mixture and white sauce is used up, making sure you finish with the white sauce on top.
18
Sprinkle with extra cheese put in the oven.
19
Bake until lasagne sheets are soft and cheese is golden.
20
Remove from oven and let settle for 10 minutes until serving.

1672

kcal

Calories

Fat

185

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 garlic clove, died finely, 1 medium onion, diced finely, 2 tablespoons tomato paste, and more.

Yes, Vegetarian Lasagne falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetarian Lasagne

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