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Professor Alice Roberts’ Vegetable Lasagne


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