Professor Alice Roberts’ Vegetable Lasagne

Ingredients

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Ingredients

  •   Olive oil
  •   1 cloves of garlic, lightly crushed
  • ml tin of chopped tomatoes
  •   2x courgettes, sliced
  •   4x large mushrooms, sliced
  •   1x aubergine, diced
  •   2x bay leaves
  •   1 tbsp of tomato puree
  • g mozzarella, sliced for the top
  • g pack of lasagne sheets Salt and pepper for seasoning

white sauce

  • g butter
  • g plain flour
  • ml milk

Method

  • 1

    Step 1

    Lightly fry some crushed garlic in olive oil before adding a tin of chopped tomatoes.
  • 2

    Step 2

    While that’s simmering away, prepare the vegetables, slicing up courgettes and mushrooms, and dicing an aubergine. That all goes in with the tomato sauce, with an extra squeeze of tomato puree to make it a bit richer.
  • 3

    Step 3

    Add two bay leaves to the vegetables. Then make the white sauce - very simple, with melted butter, flour and milk, and add salt and freshly ground pepper.
  • 4

    Step 4

    Then it’s time to construct the lasagne - layers of the veg, pasta and white sauce, and the top layer gets paved in slices of mozzarella. That goes in the oven for half an hour, and gets served up with a big salad. Delicious!

Ingredients

  • Olive oil
  • 1 cloves of garlic, lightly crushed
  • 500 ml tin of chopped tomatoes
  • 2x courgettes, sliced
  • 4x large mushrooms, sliced
  • 1x aubergine, diced
  • 2x bay leaves
  • 1 tbsp of tomato puree
  • 125 g mozzarella, sliced for the top
  • 300 g pack of lasagne sheets Salt and pepper for seasoning
  • 60 g butter
  • 60 g plain flour
  • 600 ml milk