I am excited to share this Vegetable Lasagne recipe with you today as it's one of my absolute favourites and makes it onto our meal plans weekly!
It's so easy to put together and is perfect for a mid-week supper, but can also be dressed up a bit with some lovely salad and fancy bread to serve for guests too. It can be made ahead which makes it even more versatile!
One of its most important features for me is that it has the children's seal of approval. It is practically the only vegetable based meal that our super fussy toddler will hoover up without any complaint and I blitz it up for our nine month old who gobbles it down as well!
This recipe serves 4 but it's really easy to add more veg to increase the quantities. To be honest I rarely follow the recipe strictly, I just throw in the amount of veg I think we'll need for us and our guests!
- 225g Courgettes
- 1 Onion
- 100g Green Pepper
- 100g Celery
- 1 Chicken or veg stock cube (you may want to substitute this if you're serving to under-ones)
- 25g butter
- 2 tbsp. plain flour
- 300ml Milk
- Fresh lasagne sheets (you can use dried but I find it better to soften them in boiling water before use)
- 175g Grated cheddar cheese
1. Preheat the oven to 190°C / 375°F / Gas 5
2. Dice the vegetables and place them in a saucepan with the stock cube and 150ml of boiling water and simmer for 10 minutes.
3. Make the white sauce by melting the butter in a pan. Taking the butter off the heat, stir in the flour until it make a paste. Slowly add the milk to the paste until it is smooth and whisk over a low heat until it begins to thicken into a sauce.
4. Drain the vegetables and layer half of them in the bottom of a lasagne dish. Cover with a layer of lasagne sheets and a handful of grated cheese. Add the rest of the vegetables on top followed by another layer of lasagne and cheese.
5. Top with the white sauce and another scatter of cheese. Cook in the oven for 30 mins and serve when golden brown and bubbling. Serve with garlic bread and salad.