Recipes

Vegetable Lasagna

Ingredients
  • 10 Portions

    Courgette – Diced 200g

    Aubergine – Diced 200g

    Red onion – Diced 200g

    Sweetcorn – Diced 100g

    Peas 100g

    Carrot – Diced 200g

    Mushrooms 100g

    Grated cheddar

    Oregano For sprinkling

    Tomato Sauce (see recipe) 1 ltr

    Bechamel Sauce (see recipe) 1 ltr

    Lasagne sheets

    Olive Oil For frying

     

  • 50 Portions

    Courgette – Diced 1 kg

    Aubergine – Diced 1 kg

    Red onion – Diced 1 kg

    Sweetcorn – Diced 500g

    Peas 500g

    Carrot – Diced 1 kg

    Mushrooms 500g

    Grated cheddar

    Oregano For sprinkling

    Tomato Sauce (see recipe) 5 ltr

    Bechamel Sauce (see recipe) 5 ltr

    Lasagne sheets

    Olive Oil For frying

     

  • 100 Portions

    Courgette – Diced 2 kg

    Aubergine – Diced 2 kg

    Red onion – Diced 2 kg

    Sweetcorn – Diced 1 kg

    Peas 1 kg

    Carrot – Diced 2 kg

    Mushrooms 1 kg

    Grated cheddar

    Oregano For sprinkling

    Tomato Sauce (see recipe) 10 ltr

    Bechamel Sauce (see recipe) 10 ltr

    Lasagne sheets

    Olive Oil For frying

     

Method
  1. Prepare the béchamel sauce, and tomato sauce as per the FFT recipe, keep warm
  2. In a separate large heavy bottomed pan, heat enough oil to fry the vegetables
  3. Add the aubergine, courgette, red onion and carrot and stir well
  4. Cook for at least 10 minutes until the vegetables are nearly tender
  5. Add the tomato sauce and stir well
  6. Cook for at least 20 minutes, then add the peas and sweetcorn
  7. The consistency of the sauce must be quite runny, as the pasta will soak up lots of the sauce during cooking
  8. In the bottom of a ceramic baking dishes add a layer of lasagne sheets
  9. Then add a generous layer of the tomato and vegetable sauce, until it reaches 2/3 of the dish
  10. Add a layer of lasagne sheets
  11. Ladle a generous layer of béchamel sauce, and sprinkle with grated cheese and oregano
  12. Bake in the oven at 180˚C, until the sauce is bubbling and the pasta is well cooked
Key Points
Allergens

Wheat, Milk, Celery