Lasagne is a delicious combination of many tasty layers, including the flat pasta sheets of which it gets its name from. It isn’t one of the healthiest meals, so I recommend only eating it as a nice treat every once in a while. However, this vegetarian version does contain vegetables which will provide you with some protein, iron and other health benefits.
Ingredients: (serves 4-8)
- olive oil, for frying
- 1 onion, diced
- 150g mushrooms, diced
- 425g kidney beans
- 400g brown lentils
- 400g diced tomatoes
- 250g butter
- 120g flour (preferably plain)
- 500ml milk
- 50g cheese, cubed
- approx. 275g lasagne sheets
1. Place the onion and mushroom into a saucepan and cook in oil over a medium heat for 5 minutes. Add the kidney beans, brown lentils and diced tomatoes and leave to simmer on a low heat while you work on the bechamel sauce.
2. Get another saucepan and melt the butter in it over a medium heat. Take off the heat and stir in the flour with a wooden spoon until it forms a dough.
3. Place back onto the heat and add the milk. Using a whisk, constantly mix the mixture until it begins to thicken up. If it is not thickening quick enough, then turn the heat up.
4. Turn off the heat and sprinkle in the cheese. Mix until the cheese has completely melted into the sauce.
5. Preheat the oven to 200 degrees Celsius.
6. Get a large, flat pan to cook the lasagne in (ignore the irreversible stains on my glass one!). Pour half of the vegetable mixture into the pan and cover with lasagne sheets. When you are breaking the lasagne sheets, it is a good idea to do it towards the pan so that any unintentional pieces will just fall into the pan.
7. Pour half of the bechamel sauce on top and also cover with lasagne sheets.
8. Repeat this, but ending with the second layer of bechamel sauce on the top rather than lasagne sheets.
9. Place into the oven and cook for about 30 minutes or until the lasagne sheets have softened entirely when you cut into lasagne. Slice into ideal portion sizes and enjoy!
If you want to save this recipe for easy reference, save this pin on Pinterest 🙂