Vegetable lasagne

I rarely make a lasagne with meat, I don’t think you really need it. A good dish for when we have visitors, it always goes down well, even with meat eaters.

Serve with a fresh salad and buttered garlic baguettes.



Serves 4 


  • Olive oil
  • 1 onion (peeled and ends trimmed)
  • 1 green pepper (top, seeds & pith removed)
  • 100g Purple sprouting broccoli (ends trimmed)
  • 1 leek (ends trimmed)
  • 2 cloves of garlic (grated)
  • 1 tin chopped tomatoes
  • 2 tbsp tomato puree
  • 2 tsp Oregano
  • Salt & pepper
  • Lasagne pasta
  • Jar of lasagne cheese sauce
  • Cheddar cheese (to top)


Put the onion, pepper, broccoli & leek into a food processor and blitz. You are aiming for a mince-type consistency, with no big lumps.

Stick some oil in a saucepan and add the veg. Fry for several minutes. Add the garlic,_20170505_114321 tomatoes, puree and oregano. Season and bring to the boil, and cook for about 5 minutes.
Grease a baking dish and add a layer of veg sauce, followed by a layer of pasta, cheese sauce, more pasta, veg sauce, and so on. Finish up on a cheese sauce layer and top with grated cheddar.

Cook in the centre of a pre heated oven at 220 degrees Celsius for about 25 minutes until golden on top.

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