A large, hearty vegetable lasagne is always a great dinner idea when it’s cold outside. Serve with a huge plate of garlic bread and I feel like the night is just perfect. Lasagne is just one of those comfort foods that we all need to just eat and not count the calories. We can worry about calories another day.
Preparation Time 30 minutes
Cook Time 30-45 minutes
Serves 12
Ingredients
2 tablespoons oil
3 carrots- peeled and chopped
1 green pepper- chopped
2 zucchini- chopped
250 grams mushrooms- in chunks
1 large onion- chopped
2 large aubergines- chopped
600 grams pureed tomatoes
3 cloves garlic- minced
Salt and pepper
250 ml vegetable stock
1 tablespoon fajita seasoning
1 kg spinach- chopped
2 cups cream cheese
10 lasagne sheets
2 cups shredded mozzarella cheese
4 tablespoons butter
4 tablespoons flour
800 ml milk- hot
Instructions
Preheat the oven to 220c.
Prepare the vegetables. In a large pot, heat the oil. Add the carrots, peppers, zucchini, aubergine, salt, pepper and garlic. Sauté the vegetables for 5-10 minutes until the water dries and it is reduced by half the amount.
Add the stock and pureed tomatoes. Cook it on low heat for 10-15 minutes. Turn off the stove.
Saute the spinach with salt and pepper and 1 clove of minced garlic.
Once the water in the spinach dries up, then take it off the heat and set it aside to cool. Once cooled, mix it In with the cream cheese. Adjust the seasoning. Set it aside.
For the white sauce: melt the butter in a saucepan. Add the flour and mix it well. Cook for 2-3 minutes then slowly add the milk and cook on a low heat until thickened. Set it aside.
Layer the lasagne in a 9x13 inch dish. Begin with a layer of the vegetable sauce, then top with cheese, lasagne sheets, cream cheese, then repeat the layers. End with white sauce and a layer of cheese
Bake at 220c for 30-45 minutes until golden and the cheese bubbles.
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