Our April flavour of the month is in celebration of National Vegetarian Week. We have prepared a veggie lockdown lasagne recipe. You can choose any vegetables for filling and this dish can be a great way to use all those leftover vegetables that you might have. Why not get creative with it and try out different vegetables to find your perfect combination?

Recipe

Serves: 4 people
Preparation time: 20 mins
Cooking: 1 hour 10 mins
Equipment: Saucepans, hob, oven, baking trays, ovenproof serving dish

Ingredients

2 peppers
2 aubergines
2 carrots
Spinach (3 large handfuls)
Lasagne sheets (1 pack)
Olive oil
Mozzarella (1 large)

White sauce

You can buy a ready-made sauce or make your own

500ml whole milk
1 onion, halved
1 bay leaf
2 cloves
50g butter
50g plain flour

(see BBC recipe)

Tomato sauce

2 Tinned tomatoes
Tomato puree (1tbsp)
Garlic
Thyme

Instructions

1. Preheat the oven to 180 degrees.
2. Slice the aubergine into ½ cm thick slices. Dice the peppers.
3. Toss peppers and aubergine in olive oil and place on baking tray. Season and put into the oven for 25 minutes or until lightly browning.
4. Make the tomato sauce. Add tinned tomatoes, garlic and two tablespoons of tomato puree to a saucepan. Bring to the boil then simmer for twenty minutes. Season.
5. Dice carrots and cook on hob.
6. Lightly oil the oven proof serving dish. One all components are ready, begin by placing a layer of aubergine at the bottom of the dish. Then add some carrots and pepper. Add 1/3 of the tomato sauce. Top with a layer of lasagne sheets then cover in layer of white sauce.
   Repeat layer twice more. Add a few pieces of mozzarella on top.
7. Bake lasagne in the oven for 45 minutes until golden brown.

Top tip

Ensure the lasagne sheets are completely covered in sauce so they cook properly

Make double and save some for a 2nd meal in the week

Add Quorn for a meaty texture but to keep it veggie