By Jodie Birch
Vegetable Lasagne
10 steps
Prep:20minCook:50min
throw all your veggies in 🥦
Updated at: Thu, 17 Aug 2023 00:22:42 GMT
Nutrition balance score
Great
Glycemic Index
44
Low
Glycemic Load
10
Low
Nutrition per serving
Calories162.9 kcal (8%)
Total Fat5.6 g (8%)
Carbs22 g (8%)
Sugars2.6 g (3%)
Protein7 g (14%)
Sodium351.4 mg (18%)
Fiber2.5 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
Chop up Mediterranean veg of your choice (and throw in any veg due to go out of date). Also peel your garlic.
Knife
Mediterranean vegetables
olives
garlicStep 2
Grate some cheese and set aside.
cheddar cheeseStep 3
Cook your veg, olives, garlic and basil in a deep pan.
Pan
Wooden Spoon
Garlic pressMediterranean vegetablesolivesgarlic
basilStep 4
Pour in 500g passata, 260g red lentils, 300ml water, stock cube, 1 tbsp tomato purée, 1 tbsp balsamic vinegar. Season with salt and pepper.
Wooden Spoon
red lentils
passatatomato puree
vegetable stock
balsamic vinegar
salt
pepperStep 5
Simmer for 20 minutes. For the last 10 minutes remove the lid. Stir occasionally.
Wooden SpoonStep 6
Meanwhile, mix 2 tbsp olive oil and 2 tbsp flour in a pan over low heat. Cook for 5 minutes.
Wooden Spoon
plain flour
olive oilStep 7
Slowly whisk in 600ml cold milk. Once all stirred in, leave the sauce for 10 minutes on low heat.
Wooden Spoon
milkStep 8
Add salt, pepper and some cheese (a lot more than the picture shows lol).
Wooden Spooncheddar cheesesaltpepperStep 9
Layer your lasagne with the pasta sheets, veg mix, white sauce and cheese.
Step 10
Cook for 25-30 minutes at 200 C. Divide and share.
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