Save to your scrapbook
No-cheese vegetable lasagne
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
1 tbsp rapeseed oil
400g pack Waitrose Mediterranean Roasting Vegetables
400g can chopped tomatoes
25g unsalted butter
2 tbsp plain flour
300ml skimmed milk
1 tbsp Dijon mustard
25g pack fresh parsley, chopped
25g pack fresh basil, chopped
6 sheets fresh lasagne
1. Preheat the oven to 200°C, gas mark 6. Heat the oil in a large frying pan, cut any large vegetables into smaller pieces and fry, covered, for 5 minutes. Add the tomatoes, cover again, and cook for 5 minutes more.
2. Meanwhile, melt the butter in a small saucepan and add the flour. Cook for 30 seconds before whisking in the milk. Bring to the boil, stirring until thickened and add the mustard and half the herbs.
3. Spread a little of the veg mix on to the base of a square, heatproof dish. Top with 2 sheets of lasagne. Spoon over half the veg mix and add 2 lasagne sheets. Spread over the remaining veg mix and top with the final 2 sheets of lasagne. Pour over the white sauce and sprinkle with the remaining herbs. Bake for 30 minutes.
Typical values per serving:
This recipe was first published in June 2016.