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.
Ingredients
Lasagne filling
- 500g of curly kale
- 520g of onion , sliced
- 1 garlic clove , chopped
- 1 tbsp of olive oil
- 1 pinch of salt
- 1 pinch of black pepper
White sauce
- 25g of butter
- 30g of flour
- 275ml of skimmed milk
Lasagne
- 8 sheets of lasagne pasta
- 120g of ricotta
- 300g of cherry tomatoes , halved
- 180g of half fat mozzarella , shredded
- 1 pinch of salt
- 1/2 tbsp of olive oil
Method
1
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
2
Heat the olive oil in a large saucepan. Add the onion and garlic and sauté until golden
- 1 tbsp of olive oil
- 520g of onion , sliced
- 1 garlic clove , chopped
3
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
- 500g of curly kale
- 1 pinch of salt
- 1 pinch of black pepper
4
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
- 25g of butter
- 30g of flour
5
Gradually pour in the milk, whisking continuously. Bring back to the boil and cook until the sauce thickens
- 275ml of skimmed milk
6
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
- 8 sheets of lasagne pasta
- 1 pinch of salt
7
Spread half the ricotta over the pasta to create another layer. Add half the kale and tomatoes, then cover with sauce
- 300g of cherry tomatoes , halved
- 60g of ricotta
8
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
- 180g of half fat mozzarella , shredded
- 60g of ricotta
9
Remove from the oven, divide into portions and serve immediately
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Vegetarian lasagne
