Veggie Lasagne

Lasagne Sheets Brown Onion Garlic Clove Mushrooms Courgette Chopped Tomatoes Tomato Puree Dried Oregano Dried basil Cheddar Cheese Mozzarella White Sauce
  • Step 1.

    Preheat the oven to 180°C/350°F/Gas Mark 4.

  • Step 2.

    Dice the onion, crush the garlic, slice courgette into 1 cm chunks and halve them, roughly chop the mushrooms. Grate the cheddar cheese.

  • Step 3.

    Heat the oil in a large saucepan over medium heat. Add the onions and garlic, and cook until soft and translucent.

  • Step 4.

    Add the mushrooms and courgette and cook for 6 minutes.

  • Step 5.

    Add the canned tomatoes, tomato puree, oregano, and basil. Stir well to combine and bring to a simmer.

  • Step 6.

    Simmer for 15-20 minutes, stirring occasionally, until the sauce has thickened. Season with salt and pepper to taste.

  • Step 7.

    To assemble the lasagne, spread a thin layer of the bolognese sauce on the bottom of a baking dish.

  • Step 8.

    Top with a layer of lasagne sheets, followed by white sauce. Repeat until you have made all your layers.

  • Step 9.

    Finish with a layer of mozzarella and then sprinkle the cheddar on top.

  • Step 10.

    Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly. Let the lasagne cool for a few minutes before slicing and serving.