Vegetarian lasagne

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A vegetarian lasagne recipe is good to have on hand, and this one from Andy Waters would make an excellent dinner for Meatless Mondays. Tasty, vitamin-rich kale mingles with creamy ricotta and cherry tomatoes for a delicious dish well-suited for adults and kids. Serve this lasagne on its own, or have it with fresh salad or homemade garlic bread.

First published in 2015




Lasagne filling

White sauce

  • 25g of butter
  • 30g of flour
  • 275ml of skimmed milk



Preheat the oven to 170°C/gas mark 3. Grease a baking dish with a little olive oil for the lasagne
  • 1/2 tbsp of olive oil
Heat the olive oil in a large saucepan. Add the onion and garlic and sauté until golden
Stir in the kale, salt and pepper and cook for 4 minutes or until the kale wilts and softens. Remove from the pan and set aside
For the white sauce, add the butter to a saucepan over a medium heat. As soon as the butter begins to foam, stir in the flour and cook for 30 seconds
Gradually pour in the milk, whisking continuously. Bring back to the boil and cook until the sauce thickens
  • 275ml of skimmed milk
Spoon a thin layer of white sauce into a suitably sized baking dish. Top with 1 layer of lasagne sheets, making sure the sheets don’t overlap. Season with a pinch of salt
Spread half the ricotta over the pasta to create another layer. Add half the kale and tomatoes, then cover with sauce
Sprinkle with mozzarella and repeat until all the ingredients have been used up. Sprinkle with a little more cheese and bake for 30-40 minutes
Remove from the oven, divide into portions and serve immediately

Andy Waters helped put the Midlands on the gastronomic map when he won a Michelin star in 2003 for Edmunds. The award came within six months of opening and the restaurant went on to be named restaurant of the year by Harden's Guide.

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