Recipe

Up your veggie intake with this family favourite.

Serves: 8 people   |   Prep time: 25 minutes   |   Cooking time: 1 hour

Italian   |   Main

  

Ingredients

For the Bolognese:

• 1 tbsp Olive Oil
• 1 Onion, diced
• 3 Garlic Cloves, crushed
• 250g Chestnut Mushrooms, diced
• 1 Carrot, diced
• 1 Aubergine, diced
• 1 Courgette, diced
• 100g Baby Spinach
• 1 tsp Dried Oregano
• ½ tsp Dried Chilli Flakes
• Pinch of Salt
• Pinch of Pepper
• 2 x 400g tins Chopped Tomatoes
• 200ml Water

For the bechamel sauce:

• 75g Butter
• 75g Plain Flour
• 750ml Milk
• ½ tsp Salt
• ½ tsp Pepper

For the lasagne:

• 9-10 Dried Lasagne Sheets
• 250g Mozzarella, grated
• 80g Parmesan, grated
• Fresh Basil
• 30 x 20cm Ovenproof Dish

  

Method

1. Prepare the Bolognese by heating the olive oil in a large frying pan and fry the onions, garlic, carrot and mushrooms for 5 minutes.
2. Add the courgette and aubergine and cook for 5 minutes then add the chopped tomatoes along with 200ml of water.
3. Stir until fully combined and season with the salt, pepper, dried oregano and dried chilli flakes, then leave to simmer for 5-10 minutes.
4. Add the spinach and cook for a couple of minutes until wilted.
5. Pre-heat the oven to 200°C/180°C Fan/Gas Mark 6.
6. For the bechamel sauce, melt the butter in a large saucepan, add the flour and mix until smooth.
7. Gradually add the milk, whisking in between, until you have a smooth thick sauce, then season with salt and pepper.
8. In the ovenproof dish place a ⅓ of the Bolognese and top with a layer of lasagne sheets.
9. Follow with a ⅓ of the bechamel sauce and a sprinkling of mozzarella and parmesan.
10. Repeat to make 3 layers and top with the last third of the bechamel sauce, mozzarella and parmesan.
11. Place in the oven for 1 hour, until the lasagne sheets are fully cooked, leave to stand for 10 minutes before serving and top with torn fresh basil.