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Vegetarian Lasagne – be gone tomatoes!

Vegetarian Lasagne – be gone tomatoes!

Oh I love a good lasagne and sometimes I like a meat free dinner too. So with that in mind I decided to make a Vegetable Lasagne, but I didn’t want a wet pappy tomato one, you know the sort I mean,  all courgette and ratatouille ish!!  So I chose mushrooms, cauliflower and broccoli and with hindsight,  I also think sweetcorn would be good too.

In this recipe I also share with you my ‘cheats’ Cheese Sauce! So much easier than making a roux!

So get on it and give it a go. All I’ll say is please don’t skip the garlic mushroom bit – it adds sooooo much flavour to the overall dish! What a delicious treat for veggies and non veggies! Yum

(I also think adding a little smoked bacon would work too – buy suuuussshhh this is veggie right? )

Enjoy guys and please comment if you have a go! I so love and need your comments on this Vegetarian Lasagne!!!

Thanks Clare x

Ingredients

Serves 4

  • 350g Broccoli florets
  • 350g Cauliflower florets
  • 2 Tablespoons Olive Oil
  • 2 Cloves Garlic, finely chopped
  • 250 – 300g Button mushrooms, quartered
  • 1pt Semi-Skimmed Milk
  • 1 Tablespoon Plain Flour
  • 200g Vegetarian Matured Cheddar Cheese Grated (I used 1/2 fat Cheese, it was fine)
  • Salt & Freshly ground Black Pepper
  • Packet Chilled Fresh Lasagne sheets (260g) , or dried rehydrated as pack instructions

Preparation Method

 

  1. Pre-heat your oven 200C/400F Gas6
  2. Steam your Broccoli florets and Cauliflower florets for approx. 8 minutes, they need still to have some bite – do not over steam to mush!! Pop on one side.
  3. In a large frying pan add the Olive oil, garlic and mushrooms, season and fry for approx 8 minutes until golden brown, pop on one side
  4. Next make my ‘cheats Cheese Sauce’ –
  5. Pour about 1/8th of the milk into a jug, add 1 tablespoon Plain flour and make a loose ‘lump-less’ paste
  6. Pour the remainder of the milk into a saucepan and bring to a simmer. Quickly pour the hot  milk onto the flour milk mix and stir continuously – like crazy!
  7. Next pop in back into the saucepan and return to the heat. Using a whisk keep string (do not stop)  over the heat until it thickens (this cooks the flour out) Once boiling and thick remove from the heat.
  8. Add most of the grated cheese (holding a little back for sprinkling on top of the lasagne) and stir until melted!IMG_1975
  9. Now to construct – Add a couple of tablespoons of sauce to the bottom of your dish. Then lay a couple of lasagne sheets in your dish (square dish is easier) next add 1/2 the mushrooms and 1/2 of  the veg mix, then pour 1/3 of the cheese sauce on top, then repeat.
  10. Finally add the top layer of lasagne sheets and pour the remaining sauce on top, sprinkle with cheese and pop your dish on a baking tray (stops any spillages in the oven)
  11. Bang it in the oven (middle shelf) for 30-40 minutes until piping hot and golden brown and bubbling
  12. Remove and serve – ENJOY
Hijacked By Twins

Comments

Susan n says:
Tuesdays tea coming up Clare . Will post for you xxx❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️
Kirsty Hijacked By Twins says:
I love lasagne whether it is a vegetarian one or meat one. I need to plan one next week. This looks and sounds so good! x