Summer Vegetable Lasagne Recipe
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What you will need
- 3 Red Peppers
- 2 Carrots
- 1 Onion
- 1 Courgette
- 800g Tinned Tomatoes
- 250g Mixed Mushrooms
- Passata Sauce
- 350g Fresh Lasagne Sheets
- 150g Cheddar Cheese
- 150ml Semi- Skinned Milk
- 2 Tea spoons of Olive Oil
- 15g butter
- 1 tablespoon plain flour
Preheat oven 200’C/Gas mark 6.
Start by cooking the vegetables in a saucepan.
Place the onion in a saucepan with the olive oil, add the diced carrots, peppers and courgette for 5 minutes.
Add the tinned tomatoes and passata sauce lower the heat and simmer for 10-15 minutes until the vegetables have softened.
Make the white sauce.
In a small saucepan, melt the butter and add the flour to create a roux. Add the milk slowly whilst still on the heat and stir continuously until the sauce has thickened.
Remove from the heat and stir in the cheese.
Place a layer of lasagne into a square/ or oval oven friendly dish then place a layer of the tomato vegetables followed by a layer of the white sauce and then another sheet of lasagne.
Repeat until the dish is full or you run out of ingredients (try to ensure the top layer is the white sauce) and add some grated cheese on to the top.
Bake in the oven for 20-30 minutes and serve.
A lovely meal for all the family to enjoy.
Margaret's top tip
You can mash up the vegetables if you want to help the children to eat them!