Vegetable lasagne
This vegetarian version of this Italian classic blows me away every time I eat it – there is so much going on in it, yet it doesn’t bloat you out. The char grilled aubergines and peppers give it a smokiness, which is enriched by the wilted spinach and freshness of the basil. Topped of with a silky cheese sauce, seeping through the dish and a sprinkling of breadcrumbs on top – to give it some bite, this delivers every time.
Servings: people
Ingredients
- 1 whole Onion peeled & minced (£0.13)
- 2 cloves garlic peeled & minced (£0.06)
- 1 whole Aubergine sliced (£0.60)
- 1 whole Red Pepper (£0.40)
- 1 Tin Tomatoes (£0.35)
- 13 grams Tomato puree tablespoon (£0.03)
- 5 ml Balsamic vinegar teaspoon (£0.03)
- 25 grams basil leaves (£0.56)
- 5 grams Paprika teaspoon (£0.08)
- 5 grams Black pepper teaspoon (£0.16)
- 120 grams Lasagne about 6 sheets (£0.51)
- Cheese sauce
- 25 grams Plain Flour (£0.03)
- 25 grams Butter (£0.09)
- 250 ml Milk (£0.20)
- 100 grams Cheddar Cheese grated (£0.63)
- 1 grams Bay leaf 2 leafs (£0.23)
- 3 grams Salt teaspoon (£0.00)
- 13 ml olive oil tablespoon (£0.07)
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| Serving Cost: |
Prep Time: 40
Cook Time: 45 minutes
- Slice the Aubergine, and sprinkle salt over slices allow to stand for 10 minutes. Rinse with water, then pat dry. Griddle the slices in some olive oil until browned. Then rest on kitchen roll to absorb any excess oil. Dice.
- Grill red pepper until skin blackened. Remove skin and de-seed. Dice the remaining flesh.
- Fry onion in olive oil for 5 minutes, then add chopped aubergine & pepper and mix through. Toss in the garlic.
- Add the tomatoes, tomato puree, balsamic vinegar, basil and paprika. Season with salt & pepper.
Cheese sauce
- Heat butter in a pan then add flour to make a roux. Gradually introduce the milk, stirring continuously. The sauce will thicken and should retain a good consistency. Add the cheese and stir through until there are no lumps.
The Finish
- Spoon some of the sauce into a deep dish. Lay lasagne sheets on top. Repeat this process 3 times. Then pour cheese sauce over the top. Sprinkle with breadcrumbs and black pepper. Cook at 180 degrees.
- Allow to stand for 10 minutes before serving.
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