I know veggie lasagna can seem like a bit of a cop out, but this version is fresh, tasty and got all the goodness in it. So much so my steak loving boyfriend even requested this for his birthday! Great if you need something to make in advance and just heat through before serving.
Sorry for horrible photo, it kinda goes everywhere once out of the dish!
lasagne sheets, grated mozzarella, 1 aubergine, 2 courgettes, 400gm of any tomatoes, 1 yellow pepper, 1 large white onion, 2 garlic cloves, 50 gm black olives, oil, basil, capers, plain flour, milk, butter, parmesan, nutmeg (not essential), salt and pepper.
Side: spinach, butter, garlic, salt
Yes lasagna is a bit of a faff, but that’s what makes it such a treat too, so bare with me and it is worth it!
Preheat oven to 190c. Cut all of the veg into 1cm cubes, cover in 1 tbsp of olive oil, sprinkle with chopped garlic, basil, mix everything around in a large oven proof dish/tray and season well. Cook for about 30 mins or until the vegetables are toasted brown at the edges. Add chopped olives and capers and turn the oven down to 180c.
While the veg is in the oven, make your cheese sauce. Melt 40 gm of butter and stir in 35gm of plain flour, gradually add 1 pint of milk and bring to the boil, and constantly whisk until the mixture is thick and smooth. Add some grated nutmeg, handful of grated parmesan and season well.
Now time for assembly, in a baking dish pour 1/4 of sauce, topped by a 1/3 of veg, sprinkle mozzarella and top with lasagna sheets. Continue this until you finish with a layer of lasagna sheets and top with the final 1/4 of sauce. Add a good sprinkling of parmesan and bake in the oven until the top if crusty and golden, about 25-30 minutes.
Serve with either a salad, or here I have wilted a bag of spinach (just in the microwave for 30 seconds with splash of water) with a knob of butter crushed garlic and salt.