Recipes
Vegetable Lasagna
Ingredients
10 Portions
• Courgette (diced): 200g
• Aubergine (diced): 200g
• Red Onion (diced): 200g
• Sweetcorn: 100g
• Peas: 100g
• Carrot (diced): 200g
• Mushrooms: 100g
• Grated Cheddar: As needed
• Oregano: For sprinkling
• Tomato Sauce (see recipe): 1L
• Bechamel Sauce (see recipe): 1L
• Lasagne Sheets: As needed
• Olive Oil: For frying
50 Portions
• Courgette (diced): 1kg
• Aubergine (diced): 1kg
• Red Onion (diced): 1kg
• Sweetcorn: 500g
• Peas: 500g
• Carrot (diced): 1kg
• Mushrooms: 500g
• Grated Cheddar: As needed
• Oregano: For sprinkling
• Tomato Sauce (see recipe): 5L
• Bechamel Sauce (see recipe): 5L
• Lasagne Sheets: As needed
• Olive Oil: For frying
100 Portions
• Courgette (diced): 2kg
• Aubergine (diced): 2kg
• Red Onion (diced): 2kg
• Sweetcorn: 1kg
• Peas: 1kg
• Carrot (diced): 2kg
• Mushrooms: 1kg
• Grated Cheddar: As needed
• Oregano: For sprinkling
• Tomato Sauce (see recipe): 10L
• Bechamel Sauce (see recipe): 10L
• Lasagne Sheets: As needed
• Olive Oil: For frying
Method
1. Prepare béchamel and tomato sauces using FFT recipes
2. Heat oil in large heavy-bottomed pan
3. Add aubergine, courgette, red onion, and carrot; stir well
4. Cook at least 10 mins until nearly tender
5. Add tomato sauce and cook 20 mins
6. Stir in peas and sweetcorn
7. Ensure sauce is runny to allow pasta to cook properly
8. In baking dish, layer lasagne sheets
9. Add generous tomato & veg sauce (up to 2/3 of dish)
10. Add another layer of lasagne sheets
11. Top with béchamel sauce, grated cheese, and oregano
12. Bake at 180°C until bubbling and pasta is cooked through
Key Points
Allergens
Wheat, Milk, Celery, Mustard, Soya, Eggs
