Mediterranean Vegetable Lasagne

Mediterranean vegetable lasagne

Category: Main meal | Serves: 4

Prep time: 40 minutes | Cooking time: 40 minutes


1 red onion, chopped

1-2 cloves garlic, crushed

1 red pepper, seeded and cut into strips

1 yellow pepper, seeded and cut into strips

2 courgettes, sliced

225g (8oz) chestnut mushrooms, sliced

400g (14oz) can chopped tomatoes

4 tbsp homemade vegetable stock

3 1/2 tbsp cornflour

600ml (1 pint) semi-skimmed milk

100g (3 1/2oz) reduced-fat mature Cheddar-style cheese, finely grated

Freshly ground black pepper, to taste

2 tsp dried oregano

1 tsp dried thyme

4-6 sheets dried no-pre-cook lasagne (about 115-175g/4-6oz)

  1. Preheat oven to 190ºC/fan 170ºC/gas mark 5. Place onion, garlic, peppers, courgettes, mushrooms, tomatoes and stock in a non-stick saucepan and stir to mix. Cover and cook over a medium heat for 10-15 minutes or until vegetables are beginning to soften, stirring occasionally.
  2. Meanwhile, make cheese sauce. In a small bowl, mix cornflour with a little of the milk until smooth. Pour remaining milk into a non-stick saucepan; stir in cornflour mixture. Bring to the boil over a medium heat, stirring continuously, until thickened and smooth. Simmer for 2 minutes, stirring. Remove pan from heat; stir in 75g (2 3/4oz) of the cheese and black pepper to taste.
  3. Stir dried herbs into vegetable mixture; season with black pepper.
  4. Assemble lasagne. Spoon half of the vegetable mixture over base of a shallow ovenproof dish or roasting tin; cover this with half of the lasagne sheets (in a single layer). Spoon over a little of the cheese sauce (just enough to thinly cover pasta). Repeat the layers of vegetable mixture and lasagne; pour over remaining cheese sauce to cover lasagne completely. Sprinkle remaining cheese over top.
  5. Bake in oven for about 40 minutes or until browned on top and bubbling. Serve with a mixed leaf salad.

Nutritional information

Mediterranean Style Meatballs