We've all had the classic beef lasagne, complete with cheese sauce and garlic bread to give it that extra edge, but I have always wanted to try doing a vegetable lasagne and I think I've found the perfect recipe that works for me, even as a mid-week meal.
I always got the impression that lasagne was super fiddly and time-consuming to make at home, but having done a homemade beef one, I realised that it really didn't take that long at all. So I thought about how to make it slightly healthier and that involved swapping the beef out for, purely, chunks of veg.
You'd have expected it to be flavourless given the number of vegetables that are thrown into this, but it actually packs some delicious flavour, with the aubergine and courgette contributing massively to that. But I won't spoil what goes into as you'll find out further down. Shall we get cooking then?
Prep time: 15 mins
Cook time: 30-40 mins
Serves: 2-3
Ingredients
*1tbsp rapeseed oil
*2 garlic cloves
* 50g basil
*1 courgette
*1 aubergine
*Half a red pepper
*Half a yellow pepper
*1 large onion
*2tbsp tomato puree
*2tbsp vegetable stock
*400g chopped tomatoes
*1 buffalo mozzarella ball
*Lasagne sheets
*1 jar of ready-made white sauce
Method
Step one: chop and brown your onion and garlic with rapeseed oil and then add the roughly chopped peppers, both the red and yellow
Step two: slice your aubergine and courgette into quarter chunks and toss those into the pan, cook the veg just enough to allow them to soften
Step three: add the tomato puree and vegetable stock and stir through thoroughly then leave to cook for a further three minutes
Step four: tip in the chopped tomatoes and leave to simmer for another 5 minutes
Step five: take the pan off the heat and spoon the mixture into a dish, then take a lasagne sheet and place over the top. You then want to spoon on some white sauce and add a couple of slices of mozzarella - repeat the process until the dish is full
Step six: once you've reached your top layer, add the rest of the mozzarella and sprinkle with some basil leaves for good measure
Step seven: place in the oven at 220C/gas mark 7/200 fan
Step eight: serve up on a plate (the dish(es) will be extremely hot, so make sure you put mats down etc) and enjoy with a glass of red wine
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I hope you enjoyed this blog post? Let me know in the comments whether you've tried this at home before or, if not, whether I've inspired you to give this super simple recipe a go! I'll see you again soon with a brand new blog post :)
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