COOKING / 2-3 HOURS
Build a vegetable lasagne
Layer a vegetable sauce, simple white sauce, and pasta into a satisfying oven bake.
- You'll make
- A six-portion vegetable lasagne with a repeatable layering plan.
- You'll need
- Oven, hob, baking dish, two pans, whisk, vegetables, lasagne sheets, milk, flour, and cheese
Make it: Layered vegetable lasagne
Stretch · 2 hours
Gather: Oven, 20 x 30 cm baking dish, two pans, whisk, knife; makes 6 portions
Ingredients
- 1 onion, 1 carrot, 1 courgette, and 1 tbsp oil
- 2 x 400 g tins chopped tomatoes
- About 200 g dry lasagne sheets (usually wheat)
- 40 g butter, 40 g plain flour, and 500 ml milk
- 100 g grated cheese
Step by step
- Check pasta packet instructions and allergens; preheat to 190 C conventional or 170 C fan. Dice vegetables small and wash hands and produce.
- Soften onion, carrot, and courgette in oil for about 10 minutes. Add tomatoes and simmer about 20 minutes until thick.
- In a second pan melt butter, whisk in flour for one minute, then add milk gradually while whisking. Simmer until it coats a spoon.
- Spread vegetable sauce in the dish, add pasta sheets, then white sauce. Repeat; finish with sauce and grated cheese. Cover any dry sheet edges.
- Bake about 35-45 minutes, following pasta packet guidance. Check the centre is steaming hot and sheets are tender, not just that the top has browned.
- Rest 10-15 minutes before cutting into six portions. Cool leftovers promptly and reheat only once until steaming hot throughout.
You're done when: Six portions hold together, pasta is tender in the centre, and no dry sheet edges remain.
This version contains wheat and milk unless specifically substituted. Hot trays and sauces can burn; use oven gloves and seek help when needed.
Course plan
- Plan ingredients and allergens
- Cook the vegetable sauce
- Whisk the white sauce
- Layer for even cooking
- Bake and check
- Rest and portion
The project guide or first step is free. Full lessons, saved progress and skill XP require Quest Plus membership.
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