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
6 servings
Veggie lasagne recipe
1 Red pepper (Chopped into small chunks) | |
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1 Large white onion (Sliced) | |
1 Medium courgette (Chopped into small chunks) | |
2 Banana shallots (Finely chopped) | |
4 Garlic cloves (Finely chopped) | |
1 Fresh chilli (Finely chopped) | |
Low Cal oil Spray | |
150 g Chestnut button mushrooms (Quartered) | |
600 g Tinned chopped tomatoes | |
3 tsp Dried mixed Italian herbs | |
1 Vegetable stock Cube (Crumbled) | |
50 ml Balsamic glaze (Leave some aside to drizzle on top) | |
300 g Quorn mince | |
175 ml Water | |
100 g Baby spinach (Washed) | |
1 handful Fresh basil (Roughly chopped plus enough left whole to sprinkle on top) | |
10 Dried lasagne sheets | |
½ tsp Salt | |
Freshly ground pepper | |
50 g Butter | |
500 ml Arla® B.o.b milk | |
3 tbsp All Purpose flour | |
1 tsp Pepper | |
1 tsp Ground cayenne pepper | |
½ tsp Ground nutmeg | |
125 g Grated Parmesan cheese (Set aside 50g to sprinkle on top) | |
1 slice Stale Bread (Optional) | |
Rocket leaves (Optional) |
Instructions
Step 1
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Step 4
Step 5
Step 6
Step 7
Step 8
Step 9
Step 10
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