Vegetable Lasagna


  • 2 chopped red peppers
  • 1 chopped aubergine
  • 1 chopped courgette
  • 2 chopped carrots
  • 300 g lasagna sheets
  • 125 g mozarella or alternative cheese
  • 2 finely chopped onions
  • 2 garlic cloves
  • 2 tbsp tomato puree
  • 2 cans chopped tomatoes
  • 85 g margarine
  • 85 g plain flour
  • 750 ml milk
  • 1 can pulses- lentil /chick peas/ mixed pulses


  • Place on a baking tray and coat with a tablespoon of olive oil and seasoning. Place in the oven at 200c/180c fan/gas 6 for 25 minutes until slightly browned.
  • Place garlic and chopped onion in a pan with tomato puree, tinned tomatoes, until all softened. This can be pureed with a blender. Add the pulses.
  • Make up the white sauce by melting the margarine, adding the flour in whisking with a spiral whisk and adding the milk in slowly but stirring continuously so it doesn't go lumpy.
  • Reduce the oven temperature to 180c/160cgas 4. Arrange the vegetables in a bottom of a greased oven dish. Pour in a third of the tomato sauce. place a layer of lasagna sheets then drizzle over the white sauce. Repeat this until you have three layers finishing with a white sauce. Scatter the surface with the cheese.
  • Bake for 45 mins until brown and golden.
Tried this recipe?Let us know how it was!