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Jamie Oliver Vegetable Lasagne

Jamie Oliver Vegetable Lasagne
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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.

Find it online: https://britishbakingrecipes.co.uk/jamie-oliver-vegetable-lasagne/