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Vegetable lasagne

Recipe from: April 2010
vegetable lasagne

Ingredients 20
Time 35 minutes
  • 1 bunch (500 g) spinach, washed and stalks removed
  • 200g instant durum wheat lasagne sheets
  • 10 ml grated parmesan cheese
  • 60 g lower-fat mozzarella cheese, grated
  • Vegetable sauce
  • 5 ml canola or olive oil
  • 2 onions, peeled and chopped
  • 250 g mushrooms, sliced
  • 1\2 small green pepper, seeded and chopped
  • 1 x 410 g tin mixed beans, drained
  • 1 x 410 g tin tomatoes with juice, mashed
  • 5 ml dried mixed herbs
  • Cheese sauce
  • 5 ml ‘lite’ margarine
  • 375 ml low-fat milk
  • 20 ml flour
  • 60 g low-fat cheese
  • Pinch of ground nutmeg
  • 2ml salt
  • Freshly ground black pepper to taste


45 minutes
Lightly steam the spinach until just wilted, then drain well.

For the vegetables sauce, heat the oil in a non-stick frying pan. Add the onions and garlic and cook for about 5 minutes.
Add the mushrooms and green pepper and cook for a further 3 minutes. Add the beans, tomatoes and herbs. Simmer for 15 minutes.

For the cheese sauce, melt the margarine, and stir in the milk.

In a 500ml glass bowl or jug, mix the flour with 45 ml water to a smooth paste. Remove the hot milk from the heat and gradually add the milk, 45 ml at a time, to the flour paste, stirring after each addition until smooth. Pour the sauce back into the saucepan.
Return to heat and stir until sauce is smooth and thickened. Remove from heat and stir in cheese, nutmeg, salt and pepper.
To assemble, pour half the vegetables sauce over the base of a lasagne dish. Cover with a layer of lasagne sheets, then half the spinach. Spread half the cheese sauce over the spinach. Top with remaining vegetable sauce and lasagne sheets. Sprinkle with parmesan and mozzarella cheese.

Bake in a preheated oven at 180 degrees for 45 minutes to 1 hour until bubble and brown.

Read more on: slow cook

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