Veggie Lasagne

Left over veggies? No worries! Try our Vegetarian Lasagne - made with fat free Arla B.O.B Milk. Brussel sprouts not allowed!
Ingredients
Veggie lasagne recipe
1
Red pepper (Chopped into small chunks)
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1
Large white onion (Sliced)
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1
Medium courgette (Chopped into small chunks)
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2
Banana shallots (Finely chopped)
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4
Garlic cloves (Finely chopped)
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1
Fresh chilli (Finely chopped)
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Low Cal oil Spray
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150 g
Chestnut button mushrooms (Quartered)
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600 g
Tinned chopped tomatoes
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3 tsp
Dried mixed Italian herbs
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1
Vegetable stock Cube (Crumbled)
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50 ml
Balsamic glaze (Leave some aside to drizzle on top)
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300 g
Quorn mince
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175 ml
Water
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100 g
Baby spinach (Washed)
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1 handful
Fresh basil (Roughly chopped plus enough left whole to sprinkle on top)
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10
Dried lasagne sheets
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½ tsp
Salt
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Freshly ground pepper
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50 g
Butter
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500 ml
Arla® B.o.b milk
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3 tbsp
All Purpose flour
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1 tsp
Pepper
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1 tsp
Ground cayenne pepper
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½ tsp
Ground nutmeg
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125 g
Grated Parmesan cheese (Set aside 50g to sprinkle on top)
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1 slice
Stale Bread (Optional)
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Rocket leaves (Optional)
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Instructions
Step 1
Step 2
Step 3
Step 4
Step 5
Step 6
Step 7
Step 8
Step 9
Step 10
Video
