Three-Cheese Vegetable Lasagne

Name: Three-Cheese Vegetable Lasagne
Total time: 4800 s
Yield: 4 servings
Cuisine: British
Ingredients: 1 packet lasagne sheets; 2 tins chopped tomatoes; 1/3 bulb of garlic; 1 large onion; 2 carrots; Olive oil; 1 small hand-full of basil; 1 large red pepper; Salt and pepper; 1 pinch paprika; Plain flour; 1 bay leaf; 200 g mozzarella cheese; 200 g cheddar cheese (the stronger the better); 150 g parmesan cheese; 2 cups milk; 1/2 cup butter

Mark Wheatley @cook_7232200

Bristol, UK

One for the cheese lovers! This vegetarian lasagne dials-up the cheesiness. Serve with steamed vegetables of your choice.

Mark Wheatley @cook_7232200

Bristol, UK

One for the cheese lovers! This vegetarian lasagne dials-up the cheesiness. Serve with steamed vegetables of your choice.

Saved

Ingredients

1hr 20mins

4 servings

1 packetlasagne sheets
2 tinschopped tomatoes
1/3bulb of garlic
1large onion
2carrots
Olive oil
1small hand-full of basil
1large red pepper
Salt and pepper
1 pinchpaprika
Plain flour
1bay leaf
200 gmozzarella cheese
200 gcheddar cheese (the stronger the better)
150 gparmesan cheese
2 cupsmilk
1/2 cupbutter

Saved

Steps

1hr 20mins

1

Chop the onion garlic and peppers. Then add olive oil to a pan and heat. Add the onion garlic and peppers and fry until the onions start to brown.
2

Add the chopped tomatoes, carrots, basil, salt & pepper, paprika and bay leaf. Simmer on a low heat for 25 minutes, stirring regularly.
3

Make a béchamel sauce: heat three knobs of butter in pan, when it bubbles sieve in some of the flour, whisking, until it turns into a yellow paste. Gradually add a little milk while whisking. You can keep adding a little milk or flour until you have enough of a runny white - the trick is to keep whisking!
4

Grate the cheddar and 3/4 of the parmesan and add to the sauce. Stir until all the cheese has melted, then remove from the heat.
5

Take a baking dish and spoon in a little of the tomato sauce until it covers the bottom.
6

Cover the sauce with a single layer of the pasta sheets, breaking the sheets where necessary so that all the sauce is covered.
7

Spoon over some of the cheese sauce until it covers the pasta completely.
8

Repeats steps 5-7 until your dish is full, making sure you finish with a layer of the pasta and cheese sauce.
9

Slice the mozzarella and layer over the top. Finally sprinkle the remaining parmesan all over.
10

Bake for 35 minutes, or until the top of the lasagne is golden brown.