About this project
And no I am not over exaggerating. Promise.
This is by far the tastiest vegetarian lasagna I have ever had the pleasure to come across and it is a regular meal in our household. My wonderful mother made me this when I got home from hospital after having Victor and it blew me away. (She also makes a pretty mean fruitcake.)
One of my friends has been hassling me to get this recipe to her for awhile now. Problem is, my mother and I cook in very much the same way, bit of this, bit of that, and hey presto, you're done! So last night I actually weighed and measured as I went along so that I could put together a fairly accurate description of what was going on. Yep, I went to ALL that trouble, so you had all better give this a go!
- 4 cup Milk
- 1 cup Mozzarella cheese (and a little more to sprinkle on top)
- 1 cup grated Cheddar Cheese
- 1 cup mixed Vegetables (ones that don't need pre-cooking i.e. peas, corn, mushrooms etc.)
- You will also need a Dish to cook the lasagna in. Mine is 32cm x 23cm and 6cm high, so it will need to be this size or bigger because mine is always filled to the brim.
- Reasonably Priced
Serves 6 or 8ish people
You will need to roast your veggies in advance. To do this Preheat oven to 200 degrees Celcius.
Cut up the kg of mixed veggies to be roasted. Lay on a greased or lined baking tray and sprinkle with some olive oil. I usually add some cracked pepper, sea salt and mixed herbs but this is entirely optional. Bake in the oven for about an hour or until veggies are soft and starting to go a nice golden colour. Take out of oven and leave to cool.
Now you are ready to make the lasagna. Preheat your oven to whatever temperature is stated on your lasagna sheet box. This is usually around 180 degrees Celcius.
You will now need to make your white sauce. To do this you will first have to make a rue by placing a regular sized saucepan on the stove top, set at a medium-high heat. Add the butter and when this has melted add your flour. Mix together until it forms a paste. Turn down to a medium heat.
Now add your milk 1/4 cup at a time, making sure you keep stirring rapidly with a whisk the entire time or you will end up with lumps. After all of the milk has been added continue to stir for a couple of minutes until it thickens a little. Take off the heat and add your shredded mozzarella and grated cheddar. Stir until completely incorporated.
To assemble the lasagna place a layer of your pasta sauce (about 1/5 of the bottle) in the bottom of your dish, then a layer of lasagna sheets, then another layer of pasta sauce. Now follow this with 1/3 of your roasted veggies and if you like a few of the other veggies (corn, peas etc.). Cover with 1/4 of the white sauce then place another layer of lasagna sheets. Then pasta sauce, veggies, white sauce, lasagna sheets and then once again do the same. To finish off place one last layer of pasta sauce, followed by white sauce and top off with a sprinkling of mozzarella cheese.
Bake in the oven for however long is stated on your lasagna sheets box. Remove from oven, allow to cool for 10mins and serve.
Note: Personally I think this tastes even better the next day when re-heated so it is perfect to make in advance or freeze for quick meals.