Description
Jamie Oliver’s Vegetable Lasagne is a comforting and flavorful dish that swaps traditional meat fillings for vibrant vegetables. It features a rich tomato-based vegetable filling, a creamy béchamel sauce, and layers of pasta sheets, all baked to golden perfection.
Ingredients
For the Vegetable Filling:
- Olive oil – 2 tablespoons, for sautéing.
- Onion – 1 large, finely chopped.
- Garlic – 2 cloves, minced.
- Carrot – 2 medium, diced.
- Celery – 2 stalks, diced.
- Courgette (zucchini) – 1 large, diced.
- Mushrooms – 200g, sliced.
- Spinach – 150g, fresh or frozen, for added greens.
- Chopped tomatoes – 2 cans (400g each).
- Tomato purée – 2 tablespoons, for depth of flavor.
- Dried oregano – 1 teaspoon.
- Salt and black pepper – To taste.
For the Béchamel Sauce:
- Butter – 50g, for the roux.
- Plain flour – 50g, thickens the sauce.
- Milk – 500ml, for creaminess.
- Nutmeg – A pinch, optional, for warmth.
- Cheddar cheese – 100g, grated, for richness.
For Assembly:
- Lasagne sheets – 250g, no-boil or pre-cooked.
- Mozzarella cheese – 150g, shredded, for the topping.
- Parmesan cheese – 50g, grated, for extra flavor.
Instructions
Step 1: Prepare the Vegetable Filling
- Heat the olive oil in a large frying pan over medium heat.
- Sauté the onion, garlic, carrot, and celery until softened, about 5 minutes.
- Add the courgette and mushrooms, cooking for another 5–7 minutes.
- Stir in the chopped tomatoes, tomato purée, oregano, salt, and pepper.
- Simmer for 15 minutes until the mixture thickens slightly.
- Add the spinach and cook until wilted.
Step 2: Make the Béchamel Sauce
- In a saucepan, melt the butter over medium heat. Stir in the flour to form a roux and cook for 1–2 minutes.
- Gradually whisk in the milk, ensuring there are no lumps. Cook until the sauce thickens.
- Add a pinch of nutmeg and the grated cheddar cheese. Stir until smooth.
Step 3: Assemble the Lasagne
- Preheat your oven to 200°C (180°C fan) or 400°F.
- Spread a layer of the vegetable filling on the bottom of a baking dish.
- Cover with a layer of lasagne sheets, followed by a layer of béchamel sauce.
- Repeat the layers, finishing with a layer of béchamel on top.
Step 4: Add the Cheese Topping
- Sprinkle the mozzarella and Parmesan cheese evenly over the top.
Step 5: Bake the Lasagne
- Cover the dish with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbling.
Step 6: Rest and Serve
- Let the lasagne rest for 10 minutes before slicing and serving.