An all-time favourite worth every second of preparing! Make extra for the next day or to freeze for another day.
Prep time 35 minutes
Cooking time 40 minutes
For the Roast Vegetables
1 butternut, cubed or 500g chopped butternut/pumpkin
1/2 a Cauliflower, chopped
1/2 Broccoli, chopped
For the cheese sauce:
375ml (1 ½ cup) milk
375ml (1 ½ cup) vegetable stock
60ml (1/4 cup) butter
80ml (1/3 cup) flour
15ml (1 Tbsp) Dijon mustard
2 cups strong cheddar cheese, grated
Salt and pepper, to taste
For the Lasagna
Roasted Vegetables (*listed above)
100g baby spinach
2 Aubergines, sliced lengthways
3 Tbsp (45ml) sunflower oil
1 onion, finely diced
2 cloves garlic, crushed
2x 400g tins La Belinda tomatoes
Italian herbs, for seasoning
50g La Belinda tomato paste
300ml Vegetable Stock
2 sprigs, rosemary
1 Tbsp (15ml) sugar
10 Lasagne sheets
Salt and pepper for seasoning
100g grated Parmesan (*optional)
Preheat oven to 180℃
Place vegetables in an oven dish, drizzle with olive oil and seasoning. Roast for about 30 minutes. Until the vegetables are just tender.
For the Cheese Sauce
Combine the milk and stock and heat the mixture – not to boiling point.
Melt the butter in a saucepan and allow to brown slightly – this adds a great nutty flavour to your sauce.
Once the butter is a blonde colour, add all the flour and whisk until combined and your mixture has a pasty consistency.
Add the heated milk mixture and whisk until well combined and smooth.
Cook on a medium heat until bubbles are forming to ensure the flour is cooked.
Remove from the heat and add the cheese.
Stir to melt all the cheesy goodness and season to taste.
Cover the sauce with cling film directly on the surface of the sauce to prevent a skin from forming.
**TIP – Never allow the sauce to boil again once you’ve added the cheese, because this will cause it to taste grainy and floury. When heating a cheese sauce, allow to heat slowly and evenly while stirring.
For the Lasagna:
For the tomato sauce: Heat the oil in a medium sized pot; sweat the onions and garlic for 5 minutes over a low heat. Add the chopped tomatoes, tomato paste, stock, rosemary and sugar and simmer gently. Season with salt and pepper.
Pre-heat the oven to 180°C (*the oven should be preheated from the roast vegetables)
Rub an oven-proof dish with some butter or spray with non-stick cooking spray.
Layer all your veggie components, alternating with the aubergine slices, lasagne sheets, tomato sauce and cheese sauce in between the layers.