Vegetable Lasagne

throw all your veggies in 🥦

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Chop up Mediterranean veg of your choice (and throw in any veg due to go out of date). Also peel your garlic.

Step 2

Grate some cheese and set aside.

Step 3

Cook your veg, olives, garlic and basil in a deep pan.

Step 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.

Step 5

Simmer for 20 minutes. For the last 10 minutes remove the lid. Stir occasionally.

Step 6

Meanwhile, mix 2 tbsp olive oil and 2 tbsp flour in a pan over low heat. Cook for 5 minutes.

Step 7

Slowly whisk in 600ml cold milk. Once all stirred in, leave the sauce for 10 minutes on low heat.

Step 8

Add salt, pepper and some cheese (a lot more than the picture shows lol).

Step 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.