Vegetarian lasagne

Vegetarian lasagne

When you have leftover vegetables in the fridge and it’s too hot for vegetable soup,  this vegetable  lasagne recipe is a great user of the odd pieces of carrot , celery stalks,  mushrooms and spinach ( chucked in bits of leftover salad into the sauce before blitzing)

Basic method  ( refer link above for ingredients )

  1. Grate some cheese for the top, blitz cheese in tmx at speed 8-10 until fine,  set aside
  2. Make bechemal sauce , ( used guided recipe for bechemal sauce in the  lasagne bolognese) set aside
  3. Make one portion of fresh pasta dough and roll out into sheets ( or use prebought sheets) NB roll into the thinnest setting with the pasta machine.
  4. Chop 1 onion and two cloves of garlic at speed 7 for 3 seconds . Add 30g oil and sauté 3 mins, varoma temp, speed 1.
  5. Add  leftover vegetables, blitz speed 5/6 till finely chopped  (eg  carrot , celery , mushrooms) , add 100g white wine, tin tomatoes , 20g vegetable stock paste , basil and parsley. ( whatever herbs you have ) salt and pepper to taste
  6. Add spinach leaves to varoma ( NB only used one tin  instead of two 400g tomatoes because substituted spinach for extra tomatoes)
  7. Place varoma on top of TM bowl to steam spinach while cooking vegetable sauce 20 mins, varoma temp, reverse speed 2.
  8. Layer lasagne sheets with spinach , sauce , bechemal sauce with cheese on top
  9. Bake 50-60 mins 180C.

Delicious ! Prefer this to a meat lasagne and it’s a one dish meal .

Steamed spinach and homemade pasta
Bechemal sauce and vegetable sauce