Healthy Veggie Lasagne

Vegetarians and meat-eaters alike will love this hearty and delicious veggie lasagne, which will tickle your taste buds.

4
15
20-30
Equipment: 
  • 1 large deep baking dish
  • 1 big saucepan
  • 1 medium saucepan
Ingredients: 
  • 1 onion, finely chopped
  • 2 sticks celery, finely chopped
  • 1 carrot, finely chopped
  • 1 red pepper, finely chopped
  • 1 courgette, finely chopped
  • 2 cloves garlic, peeled and finely chopped
  • 400g soya mince/minced quorn
  • Ground black pepper
  • 315ml vegetable stock
  • 400g plum tin tomatoes
  • 1 tablespoon tomato puree
  • 2 teaspoons dried oregano
  • 8 lasagne sheets

For cheese sauce

  • 500ml semi-skimmed milk
  • Nutmeg
  • 3 tablespoons cornflour
  • 1 teaspoon whole grain mustard
  • 60g reduced fat cheddar cheese
Simple steps: 
  1. Preheat the oven to gas mark 4/180°C
  2. In a big saucepan, sweat the onion, celery, carrot, courgette, peppers and garlic for around 5 minutes over a low heat then add the mince. Cook for a further 5 minutes.
  3. Add tinned tomatoes, tomato puree and oregano. Add vegetable stock, season and simmer for 20 minutes.
  4. Make the cheese sauce. Heat the milk gently with nutmeg and pepper. Mix the cornflour with 50ml milk and whisk cooking for 2-3 minutes until thick. Add the mustard and half the cheese.
  5. Take a baking dish and start layering up ingredients. Begin with a layer of soya mince, then pasta and finally cheese sauce. Top with the rest of the cheese and bake for 20-30 minutes.
Calories: 
733 kcal
Fat: 
12.6g
Saturated fat: 
6.5g
Carbohydrates: 
119.6g
Sugars: 
10.1g
Salt: 
1.7g
Allergen information: 
Barley
Celery
Egg
Gluten
Soya bean
Wheat