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I use my Ratatouille Recipe to make this lasagna. So if you made extra Ratatouille (as suggested) you’re well on your way to preparing Vegetable Lasagna in ten minutes.

And if you’re looking for vegetarian, try my Vegetarian Pizza.

All that’s left to do is make the yummy white sauce that goes on top, called Bechamel Sauce.  I’ve included a detailed list of instructions for doing this,  just in case you’ve never made bechamel sauce before.

Here goes:-

Vegetable Lasagna – Ingredients

• Left over ratatouille
• Ready to cook lasagna sheets
• 2 tablespoons butter or usual spread
• 2 tablespoons plain flour
• 250 ml / 8 fl oz milk (I use soy)
• Good handful grated Parmesan cheese
• Extra Parmesan

Vegetable Lasagna – Method

1. Spread a little ratatouille on the bottom of a large oven proof dish
2. Top with lasagna sheets
3. Spread a layer of ratatouille
4. Top with lasagna sheets
5. Continue in this way a few more times, finishing with lasagna sheets
6. Gently melt the butter in a saucepan
7. Add the flour and using a wooden spoon stir to form a thick paste
8. Take off the heat and add a little milk
9. Stir to combine
10. Add a bit more milk and return the pan to a moderate heat – keep stirring
11. Slowly pour in the rest of the milk with one hand and continually stir with the other
12. Eventually you’ll end up with a nice thick white sauce
13. Add a good handful of Parmesan cheese and stir until melted
14. Pour the sauce on top of the last layer of lasagne sheets and smooth over
15. Sprinkle with extra Parmesan cheese
16. Bake in a moderate over for 30-40 minutes, until golden brown on top
17. Allow to cool for 5 minutes before serving

Serving Suggestions

• I like to serve at the table with a mixed green salad
• Also nice with Garlic Bread served on the side

Handy Hints and Variations

• You can add a cooked spinach layer if you have time. Use fresh or frozen spinach and squeeze out as much water as you can after cooking
• Again, if you have time, roast some pumpkin, sprayed with olive oil and sprinkled with chili flakes. Use as bottom layer of veggie lasagna
• Try adding a drained tin of pulses to the ratatouille – I use ‘three beans’
• You can use a combination of milk and plain yoghurt for the white sauce
• Don’t panic if your white sauce goes lumpy.  A hand whisk will usually get rid of them.  Just remember to keep stirring and don’t have the heat too high
• If you’re preparing in advance, use cold ratatouille and cold bechamel sauce. That way the lasagna sheets will stay flat (and not curl up at the edges)
• If the white sauce is too thick, add more milk
• If the white sauce is too thin, it’s too late to add more butter and flour. But you can add more Parmesan cheese or thicken with corn flour mixed with a little water
• As suggested above, it’ best to allow the vegetable lasagna to cool for about 5 minutes before serving.  It makes it much easier to slice and serve and tastes better when it’s not boiling hot

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Jan Littlehales

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