This is a really good lasagna and it would be easy to vary the vegetables to what you have got or to do exactly the same in the winter with winter root vegetables. The great thing is it is best if you don’t cook the vegetables before you start to layer the lasagna up so the vegetables retain some bite. I don’t like vegetable lasagna when the vegetables have cooked down and meld into a homogenous mass. This is really popular with my children so I must be doing something right!
Ingredients
2 courgettes sliced thinly
375 g jar roasted peppers sliced thinly
300 g button mushrooms thinly sliced
500 ml milk
4 tbs butter
3 tbs plain flour
200 g grated mature cheddar
1 400 g can chopped tomatoes
200 g soft goats cheese
Lasagna sheets
Method
- Place the sliced courgettes, roasted peppers and mushrooms in a bowl and mix to combine.
- Melt the butter in a pan, add the flour and stir. Cook for a minute. Slowly add the milk stirring until the sauce thickens.
- Add the cheese to sauce and stir until it is melted.
- Add the tomatoes to the cheese sauce and stir to combine.
- Add a little sauce to the bottom of the lasagna dish and then lay a lasagna sheets to fit the bottom of the dish. You may need to break the sheets up. Add a thin layer of vegetables and a couple of spoons of the tomato cheese sauce. Top with a little goats cheese. Add another layer of lasagna and repeat. Cover the top layer of lasagna in tomato and cheese sauce.
- Bake at 200 C for about 35 minutes until the lasagna is cooked through and golden on top.
ChilternEats 