Homemade veggie lasagna recipe, vegetable lasagne, free lasagne recipe

Katie’s Homemade Veggie Lasagna

I have been making this dish is an old favourite of mine, it was my go to recipe for when we had visitors as everyone could eat the same dish.  I haven't made it for sometime, due to my husband's allergies, so it was really lovely to re visit it, as I had forgotten how delicious it is.  I always make a double batch, so that I can cut into portion sizes when cold and freeze - handy for those days when you need a quick healthy dish.

This recipe does take a little more time than some of our others, but certainly well worth it.  As with most of my dishes it is packed with nutrients, however I still like to serve it with other veg, just to ensure we get our 5 a day.  My favorite has to be a couple of florets of broccoli and some carrots.  This does serve a good 6 people depending upon how large your portions are.

In this dish I have used walnuts as they are a good source of protein and omega 3 for vegetarians, there is also research to say that out of all nuts they have the highest levels of antioxidants.

Veggie Lasagna Ingredients

Tomato Sauce layer

  • 1 Red Onion - diced
  • 1 Yellow, Red and Green Pepper - diced
  • 1 Carrot -  diced
  • 1 400g tin of chopped Tomatos
  • 1 500g Passata
  • 1 tbsp Tomato Ketchup
  • 1 tbsp Tomato Puree
  • 1 tsp Dried Mixed herbs (you can use fresh to add more nutrients, try a combination of basil, rosemary and thyme)
  • Salt and pepper to taste
  • 2 tbsp of oil
  • 12 sheets of Lasagna Pasta, (try the wholewheat variety to add some more fibre to your dish)

Spinach Layer

  • 500g of bag of Frozen Spinach
  • 600g Cottage Cheese
  • 100g Chopped Walnuts (you can use any chopped nuts, which every is your favorite)

Sauce Layer

  • 75g of Butter
  • 75g of Plain Flour
  • 2pts of milk
  • 140g of Grated Cheese to top it off

Veggie Lasagna Method

  1. Heat 1 tbsp of oil and gently fry the onions until soft.
  2. Add the peppers, tin of Tomato, Passata, Courgette, and Carrot and bring to the boil.  Reduce the heat to a simmer, add mixed herbs, Ketchup and Puree, simmer for 30 mins.
  3. While the tomato layer is cooking add the sheets of pasta to boiling water with a little oil to stop the sheets sticking together.  Gently boil for 5 mins or until pasta has softened.  Rinse under cold water and lay sheets individually around either the saucepan or cullender to cool.
  4. Defrost the spinach in a large bowl and mix in cottage cheese and nuts.
  5. To make the classic white sauce, heat the butter until it starts to bubble, remove from the heat and add the flour and mix thoroughly.  Return back to heat for approx 2 mins, then remove from the heat. Whilst stirring gradually add the milk to the mixture, a little top tip, heat the milk before adding to the mixture as it will blend better. Return to the heat continuously stirring until the sauce thickens.
  6. Start by adding the tomato layer to the bottom of the dish, then a layer of pasta, layer of spinach, layer of pasta and finish with the white sauce. Sprinkle with grated cheese.
  7. Bake in the oven on 180C for 50-60 mins until golden brown on top.
0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *