Rachel Nicholls’ Indulgent Vegetarian Lasagne
Updated: May 23, 2020
When we decided to eat less/no meat this year for environmental reasons, lasagne was the thing we thought we would miss most - I used to make it with lots of delicious cured meats and it was everyone’s favourite. I made this one up for a Sunday lunch using almost all the meat-free things we had in the fridge. Everyone loved it and we all think it’s nicer than the meat version!
Garlic infused olive oil,
1 diced onion,
4 finely chopped cloves of garlic,
Red and yellow peppers, chopped,
1 tin tomatoes,
1 tsp basil,
1 tsp dried oregano
Salt and pepper,
1 tbsp plain flour,
1 tsp mustard powder
1 pint semi skimmed milk,
400g grated cheddar,
1/2 bag spinach,
1 tub ricotta,
400g grated mozzarella
Preheat oven to 170
1. Fry the onion and 2 of the cloves of garlic until soft in the garlic oil.
2. Add the tin of tomatoes, peppers, basil and oregano. Season and simmer on a low heat for about 10 mins.
3. Transfer to a lasagne dish. Cover with a layer of lasagne sheets.
4. Melt the butter in a little olive oil to stop it burning in a small saucepan.
5. Add the flour, mustard powder and nutmeg.
6. Gradually add the milk until you have a thick sauce, stirring the whole time. Don’t worry too much about the lumps, they will eventually go.
7. Add the cheddar, stir and remove from the heat.
8. While the cheddar is melting into the bechamel sauce, fry the mushrooms in a little garlic oil with the remaining garlic cloves and seasoning. Grate in some nutmeg.
9. Spread the mushrooms over the lasagne sheets, add half of the cheese sauce and another layer of lasagne sheets.
10. Rip up the spinach and spread over the lasagne sheets. Add and spread the ricotta. Grate on some more nutmeg.
11. Add a final layer or lasagne sheets. Pour on the remaining cheese sauce and put the grated mozzarella on top.
12. Bake in the oven for 35 minutes. If it’s burning the top too much turn it down. Check the lasagne is soft with a sharp knife.