Fiery Vegetarian Lasagne

Fiery Vegetarian Lasagne
  • Cooking Time: 1hr 30mins
  • Serves: 6
  • Allergens: contains dairy, mustard, wheat, egg

Rate This

0 / 5 0

Description

This is such a delicious vegetarian lasagne that freezes brilliantly and tastes so fresh and delicious with a little kick of heat that gently lingers. Be prepared to be asked for the recipe so print a few more copies to give to your guests at the end of the meal.

Ingredients

  • 6/8 tbsp olive oil
  • 2x large onions- chopped
  • 3 medium sized aubergine sliced
  • 3 medium courgettes sliced
  • 3 garlic cloves crushed
  • 1 jar (250g) of roast red peppers drained
  • 500g spinach- destalked, cooked and drained
  • Ballymaloe Italian Pasta Sauce
  • Ballymaloe Fiery Relish
  • Handful of basil leaves
  • Sea salt and freshly cracked black pepper, sugar
  • 12/16 sheets of lasagne
  • CHEESE SAUCE
  • 500ml milk
  • 50g plain flour
  • 50g butter
  • 100g mature cheddar
  • 1 tsp Dijon mustard

Dietary Suitability

Method

  1. Preheat your oven to 220* conventional.
  2. In a medium-sized saucepan add 2 tbsp olive oil and the chopped onions. Place on medium heat and pop on the lid and sweat gently for 8 mins or until softened but not coloured. Add the garlic and stir two minutes from the end.
  3. Add in the jar of Ballymaloe Italian Pasta Sauce. Bubble for 5 mins and taste. Adjust seasoning if necessary and tear in the basil, add a dessertspoon of Ballymaloe Fiery Relish. Take off the heat and set aside.
  4. Using a pastry brush, brush each slice of courgette and aubergine with olive oil and place on a parchment lined tray or trays (don’t over crowd a tray). Bake one tray at a time for 10/15 mins then flip over the veg slices and continue to cook for a further 10/15 mins or until cooked and golden.
  5. In another saucepan, melt the butter and stir in the flour, cook on medium-high heat for 5 mins, stirring. Add in the milk slowly by whisking continuously and bring to a boil. Remove from the heat and stir in the cheese and mustard. Season and set aside.
  6. Turn the oven to 180*.
  7. Using a large baking dish place a spoon of tomato mixture on the base, tear over some roasted peppers, sprinkle over some wilted spinach, top with a mixture of baked aubergine and courgette slices, season with salt and pepper, top with pasta sheets and spread this with a layer of cheese and repeat until your ingredients are all used up (aim for three layers and finishing with a cheesy sauce lid.
  8. Bake for 1 hr until golden and bubbling.
  9. Allow to sit for 15 mins so it cuts easier.
  10. Enjoy with a great big green salad and garlic bread.

  • Cooking Time: 1hr 30mins
  • Serves: 6
  • Skill: medium
  • Allergens: contains dairy, mustard, wheat, egg

Rate This

0 / 5 0
Menu