James Martin’s vegetable lasagne Recipe

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  • Vegetarian

serves:

4

Total Time:

00:00

Prep:

00:00

Cooking:

01:00

Nutrition per portion

RDA
Calories 415 kCal 21%
Fat 28g 40%
  -  Saturates 10g 50%
  -  of which Sugars 11.6g 13%

This quick and easy veggie lasagne has been created by celeb chef James Martin to celebrate National Vegetarian Week.

Ingredients

  • 6-8sheets lasagne
  • 2 (283g) cans creamed mushrooms
  • 2 (390g) tin ratatouille
  • 50g mature Cheddar cheese, grated
  • 50g Gruyere cheese, grated
  • 50g Parmesan cheese, grated
  • Pinch of fresh nutmeg
  • Salt and freshly ground black pepper
  • 600ml (1 pint) milk
  • 25g (1oz) plain flour
  • 25g (1oz) butter

Method

  • Preheat oven to 200°C (400°F, gas mark 6).

  • Melt the butter in a saucepan. Stir in the flour and cook for 1-2 mins.

  • Take the pan off the heat and gradually stir in the milk to get a smooth cheese sauce. Return to the heat, continue stirring. Bring to the boil then simmer for 8-10 mins.

  • Add half the grated cheese and heat gently for 1 min, whisking until the cheeses have melted, season with nutmeg, salt and black pepper.

  • Put the creamed mushrooms into a bowl and combine with half the cheese.

  • Put half the cheese and mushrooms sauce in the bottom of an oven proof dish and pour over 1 can of ratatouille. Lay 3-4 pasta sheets over the top then repeat.

  • Pour the remainder of the cheese sauce over the top of the lasagne, sprinkle with the remaining Gruyere and Parmesan.

  • Bake in the oven for 30-40 mins. Allow to stand for 10 mins before serving.

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Top Tip

Lasagne is the perfect stress-free dinner. Make it in advance and keep in the fridge until you want to bake it.