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–+ servings
Mediterranean vegetable

Mediterranean vegetable

Enjoy the flavours of the Mediterranean with this healthy Mediterranean vegetable lasagne.
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Prep Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes
Course Main meal
Cuisine Mediterranean
Servings 4 portions
Calories 456 kcal

Equipment

  • Oven
  • non-stick saucepan
  • shallow ovenproof dish
  • roasting tin
  • small bowl

Ingredients
  

Vegetables

  • 1 red onion, chopped
  • 1-2 cloves garlic, crushed
  • 1 red pepper, seeded and cut into strips
  • 1 yellow pepper, seeded and cut into strips
  • 2 courgettes, sliced
  • 225 g chestnut mushrooms, sliced
  • 400 g can chopped tomatoes
  • 4 tablespoon low salt vegetable stock

Cheese Sauce

  • 3 ½ tablespoon cornflour
  • 600 ml semi-skimmed milk
  • 100 g reduced-fat mature Cheddar-style cheese, finely grated plus more for topping
  • freshly ground black pepper, to taste
  • 2 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 4-6 sheets dried wholemeal no-pre-cook lasagne (about 115-175g/4-6oz)

Instructions
 

Cooking Instructions

  • Preheat oven to 190ºC/fan 170ºC/gas mark 5. Place onion, garlic, peppers, courgettes, mushrooms, tomatoes and stock in a non-stick saucepan and stir to mix. Cover and cook over a medium heat for 10-15 minutes or until vegetables are beginning to soften, stirring occasionally.
  • Meanwhile, make cheese sauce. In a small bowl, mix cornflour with a little of the milk until smooth. Pour remaining milk into a non-stick saucepan; stir in cornflour mixture. Bring to the boil over a medium heat, stirring continuously, until thickened and smooth. Simmer for 2 minutes, stirring. Remove pan from heat; stir in 75g (2 ¾oz) of the cheese and black pepper to taste.
  • Stir dried herbs into vegetable mixture; season with black pepper.
  • Assemble lasagne. Spoon half of the vegetable mixture over base of a shallow ovenproof dish or roasting tin; cover this with half of the lasagne sheets (in a single layer). Spoon over a little of the cheese sauce (just enough to thinly cover pasta). Repeat the layers of vegetable mixture and lasagne; pour over remaining cheese sauce to cover lasagne completely. Sprinkle remaining cheese over top.
  • Bake in oven for about 40 minutes or until browned on top and bubbling. Serve with a mixed leaf salad.

Nutrition

Serving: 1portionCalories: 456kcalCarbohydrates: 76.9gFat: 8.5gSaturated Fat: 4.4gSodium: 0.7mgSugar: 19.1g
Keyword Healthy recipes, lasagne, Mediterranean vegetable, vegetable lasagne
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