Lasagne with slow-cooked vegetable ragù

This is lighter version of the classic lasagne, with vegetables replacing the meat Bolognese ragù. The vegetables are cooked on a very low heat so they do not get mushy and the flavours infuse well.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the olive oil in a large saucepan, add the shallot and leek and sweat on a medium heat for 3 minutes.

Step 2

Add the celery, carrot, turnip, pumpkin, mushrooms, endive, garlic, herbs and black pepper.

Step 3

Stir in the tomatoes and stock, reduce the heat to minimum, then cover with a lid and cook for 1 hours, stirring from time to time.

Step 4

Preheat the oven to 200°C/400°F/gas mark 6

Step 5

To make the sauce, melt the butter in a saucepan, remove from the heat and whisk in the flour very quickly to avoid lumps, then gradually add the milk, whisking well.

Step 6

Return to the heat and cook on a medium heat for 3-4 minutes, whisking all the time until the sauce begins to thicken.

Step 7

Remove from the heat and stir in some salt, pepper and nutmeg.

Step 8

Grease an ovenproof dish, about 20 x 25cm/8 x 10 inches, with butter and spread a little of the white sauce on the bottom.

Step 9

Arrange a layer of lasagne sheets on top, followed by some vegetable ragù, a little white sauce, and a sprinkling of grated Parmesan.

Step 10

Continue making layers like this until you have used all the ingredients, ending with white sauce and grated Parmesan.

Step 11

Top with small knobs of butter.

Step 12

Cover with foil and bake in the oven for 20 minutes.

Step 13

Remove the foil and cook for another 10 minutes to brown the top.

Step 14

Remove from the oven and leave to rest for 5 minutes before serving.