Easy Vegetable Lasagne

6 Serves
1 Hours 50 Minutes

Whether you’re looking for a crowd pleaser when hosting a weekend dinner, or a dish you can batch up for a week’s worth of lunches, this easy vegetable lasagne will scrumptiously satisfy. This is eat beautiful on a budget at its best - it may not impress lasagne traditionalists, but I spend no more than £6 to make this luscious lasagne, which generously serves 6, but can stretch to 8 portions!


Get creative and eat seasonally - swap the roasted veggie layers with other vegetables like aubergine, mushrooms, sweet potato! (…or add for a full on veg-fest!) I also like to add fresh basil from my herb garden in the summertime.


This vegetable lasagne freezes exceptionally well for 2-3 weeks, be sure to cut it into slices first!

Easy Vegetable Lasagne

Recipe details

  • 6 Serves
  • Prep time: 25 Minutes|Cook time: 85 Minutes|Total time: 1 Hours 50 Minutes

Ingredients


Instructions


Peel and slice the butternut squash into discs and slice the courgette length ways (approx 5-7mm thick slices will roast nicely). Place the slices on a baking tray, brush with 1 tbsp of olive oil and roast in the oven for approx. 20-25 minutes. (I set my oven to 200°C/180°C fan).
While the butternut squash and courgette is happily roasting away, prepare the tomato sauce by heating 1 tablespoon of olive oil in a wok, set on a medium heat. (I find cooking in a wok super speedy). Add the diced brown and red onions, and when the onions are slightly translucent, add the dried Italian herbs. Stir for approx. 1 minute.
Add the cans of chopped tomatoes. Stir for approx. 3 minutes. Ensure you get all of the tomato goodness from the cans to your pan by sloshing 1/4 cup of water around in each can and adding it to the wok.
To complete your tomato sauce, add the tomato puree concentrate, tomato ketchup, dried chilli flakes and crushed garlic cloves, plus a crack of salt n’ pepper. Give it a good stir, and reduce the heat to a gentle simmer.
To make the white cheesy sauce, start by melting the butter in a saucepan on a low heat. Once fully melted, add the flour and mix to form an opaque paste. Slowly whisk the milk into the paste for approx. 3 minutes - you’ll notice it start to thicken.
Remove the saucepan from the stove when the consistency is thick and velvety, and whisk in 2/3 cup of cheese, followed by the grated nutmeg. Submerge the two bay leafs and allow the sauce to rest. (Notice how you’ve created two elements, while the butternut squash and courgette is roasting away!)
Time to get layering. Get prepped by removing your butternut squash and courgette slices from the oven, and slicing the roasted peppers into strips. Start with a thin layer of the tomato sauce in your baking dish, followed by a layer of lasagne sheets. Next layer a third of the butternut squash and courgette, roasted peppers, spinach. Complete each layer by covering the veggies with the tomato sauce and lasagne sheets. Repeat three times.
You should now have your final layer of lasagne sheets. Spoon the remaining tomato sauce over the lasagne sheets, followed by the white cheesy sauce. Sprinkle with the remaining grated cheese, along with a crack of salt n’ pepper.
Pop it into the oven for at least 45-60mins. (I set my oven to 180°C/160°C fan). Remove the lasagne from the oven when the top turns into dark golden cheesy bubbles of delight. You can also use a skewer to check if the pasta is cooked (it should easily slide down to the bottom of the baking dish). Allow to cool slightly before serving.

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Claire | Eat Beautiful on a Budget

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