I love a good lasagne —comforting, a good crowd pleaser, ideal to make in advance and then just leaving cooking whilst you concentrate on being the perfect host. Keeping to the theme of trying to reduce the amount of meat we consume, I have made this veggie lasagne which is a great way of using up any veg you may have left over and it’s also really quick to make as I have replaced the bechamel sauce with ricotta. Serve with a side salad and garlic bread if you wish.
A glug of olive oil
1 onion finely chopped
2 garlic cloves crushed
2 sticks of celery chopped
1 aubergine cut into small chunks
100g mushrooms sliced
1 red pepper chopped
1 tin of chopped tomatoes
1 tbsp tomato purée
1 handful of basil leaves
300g fresh lasagne sheets
100g goats cheese (a small log works best)
- In a heavy based pan heat a glug of olive oil over a medium heat. When hot add the onion and garlic and sauté for a couple of minutes until the onions soften and become translucent.
- Next add the celery, aubergine, peppers to the pan (you may need to add a bit more olive oil as the aubergines will soak a lot of the oil up) and cook for about 10 minutes.
- Add the mushroom and cook for a further 2 minutes. Then add the tin of tomatoes and tomato purée, stir and simmer for 10 minutes. In the meantime preheat the oven to 180C.
- Remove the tomato, vegetable sauce from the heat and spoon half of it into an ovenproof dish. On top of this sprinkle half the basil. Then on top of this lay down 1 layer of lasagne sheet. Spoon over half the ricotta and spread across the lasagne sheets. Repeat this step 1 more time, and after you have spread the ricotta cut the goats cheese into small pieces and scatter over the top of the lasagne.
- Cook in the oven for about 30-45 minutes, or until the lasagne is bubbling and golden.