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)
- 500g of bag of Frozen Spinach
- 600g Cottage Cheese
- 100g Chopped Walnuts (you can use any chopped nuts, which every is your favorite)
- 75g of Butter
- 75g of Plain Flour
- 2pts of milk
- 140g of Grated Cheese to top it off
Veggie Lasagna Method
- Heat 1 tbsp of oil and gently fry the onions until soft.
- 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.
- 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.
- Defrost the spinach in a large bowl and mix in cottage cheese and nuts.
- 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.
- 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.
- Bake in the oven on 180C for 50-60 mins until golden brown on top.