Lasagna

Vegetable Lasagna

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Heat oil in a heavy bottomed pan.

Step 2

Add diced onion, carrot and celery.

Step 3

Sweat off for 25-30 minutes, then add crushed garlic and cook for a further 10 minutes.

Step 4

Add tomato paste and cook for a further minute.

Step 5

Add in tinned tomatoes, stock cube, Worcestershire sauce and herbs. Bring to a simmer then reduce heat.

Step 6

Cook for 2 hours until well reduced.

Step 7

Add a splash of balsamic vinegar and season to taste.

Step 8

In a separate pot melt butter over a medium heat then add flour. Cook, stirring, for 2-3 minutes.

Step 9

Add milk a splash at a time, until a thick sauce is formed.

Step 10

Add Parmesan and season to taste.

Step 11

Put a layer of tomato sauce on the bottom of a baking dish then layer lasagna sheets, tomato sauce, béchamel.

Step 12

Finish with lasagna sheets and a coating of béchamel and a sprinkling of Parmesan.

Step 13

Bake for 45 minutes at 180C.