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Mary Berry Vegetable Lasagne

Mary Berry Vegetable Lasagne
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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.

Find it online: https://britishbakingrecipes.co.uk/mary-berry-vegetable-lasagne/