Description
Mary Berry’s Vegetable Lasagne is a vegetarian twist on the classic Italian dish. It features layers of sautéed vegetables in a tomato-based sauce, creamy béchamel, and pasta sheets, all baked to perfection. This dish is perfect for family dinners, gatherings, or meal prep.
Ingredients
For the Vegetable Filling:
- Olive oil – 2 tablespoons, for sautéing.
- Onion – 1 large, finely chopped.
- Garlic – 2 cloves, minced.
- Bell peppers – 2 (red and yellow), diced.
- Courgette (zucchini) – 1 large, diced.
- Mushrooms – 200g, sliced.
- Chopped tomatoes – 2 cans (400g each).
- Tomato purée – 2 tablespoons, enhances 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, creates a creamy base.
- Cheddar cheese – 75g, grated, adds richness.
- Nutmeg – A pinch, optional, for flavor.
For Assembly:
- Lasagne sheets – 250g, no-boil or pre-cooked.
- Mozzarella cheese – 150g, shredded, for the top layer.
- 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 and garlic until softened and fragrant.
- Add the bell peppers, courgette, and mushrooms. Cook for 5–7 minutes, stirring occasionally.
- Stir in the chopped tomatoes, tomato purée, oregano, salt, and black pepper. Simmer for 10 minutes until thickened slightly.
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, a little at a time, until the sauce is smooth and thickened.
- Remove from heat and stir in the grated cheddar cheese and a pinch of nutmeg, if using.
Step 3: Assemble the Lasagne
- Preheat your oven to 200°C (180°C fan) or 400°F.
- Spread a thin layer of vegetable filling on the bottom of the baking dish.
- Add a layer of lasagne sheets, ensuring they don’t overlap.
- Spread a layer of béchamel sauce over the pasta, followed by more vegetable filling.
- 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 layer.
Step 5: Bake the Lasagne
- Cover the dish with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbling.
Step 6: Rest and Serve
- Allow the lasagne to rest for 5–10 minutes before slicing and serving.