How to make vegetable lasagne

About this recipe

• Servings: 4
• Preparation time: 30 minutes
• Cooking time: 25 minutes
• Utensils: Frying pan, casserole dish, sauce

Ingredients

• 1 large onion sliced
• 1 green pepper sliced
• 1 yellow pepper sliced
• 10 mushrooms sliced
• 3 carrots finely chopped
• 1 can kidney beans
• 1 can tomatoes
• 2 dessertspoons tomato sauce
• 225g lasagne sheets or medium box of easi – cook lasagne sheets
• 2-3 dessertspoons of lowfat grated cheese pinch of
• salt if desired ground pepper
• ½ low salt vegetable stock cube*
• 275mls of boiling water
• 275ml white sauce 
• mixed herbs

Method

1. Pre-heat the oven to 200°C / 400°F / Gas Mark 6.
2. Fry the onions, peppers, mushrooms and carrots for three-five mins.
3. Dissolve the stock cube in 275ml of boiling water.
4. Add the tomato sauce, kidney beans, tomatoes and vegetable stock. Season with salt and ground pepper.
5. Layer the sheets of lasagne and vegetables in a casserole dish, starting with a layer of vegetables and finishing with a layer of lasagne.
6. Make the white sauce and pour on top.
7. Sprinkle with mixed herbs and grated cheddar cheese.
8. Bake in the pre-heated oven for 20 to 25 minutes.

Recipes are from 101 Square Meals by Safefood.eu and MABS.