Cheesy Veg Lasagne
Cook Time 1 hour
Servings 4
Ingredients
250g pre-cooked or instant lasagne sheets
60g shredded low-fat tasty cheese
Small handful parsley, finely chopped
Cheese Sauce
5ml extra virgin olive oil
60g leek (white part only), split & washed, sliced finely
370ml skim milk
10g dijon mustard
35g shredded low-fat tasty cheese
Salt & pepper, to taste
1 tbsp cornflour
Roasted Vegetables
200g cauliflower, diced into 1 cm cubes
200g button mushrooms, diced into 1 cm cubes
100g brown onion, peeled & cored diced into 1 cm cubes
1g mixed dried herbs
10g garlic, paste
5ml light soy sauce
2ml extra virgin olive oil
Red Sauce
5ml extra virgin olive oil
10g tomato paste
¼ tsp smoked paprika
20ml dry white wine
250g diced tinned tomatoes
100g refried beans
5g brown sugar
5ml balsamic vinegar
10g basil, finely chopped
Salt & pepper
Method
For the white sauce; Heat the olive oil in a saucepan, over medium heat. Sauté the sliced leeks for 4 – 5 minutes or until soft. Add the skim milk, dijon mustard and shredded cheese, and bring to a simmer until the cheese has melted. Remove and blend in a food processor until completely smooth. Add the blended sauce back into the saucepan, then form a slurry with the cornflour and water and slowly stir through the sauce allowing it to thicken. Finally, season with salt and pepper to taste.
Pre-heat oven to 180°c. Then toss the cauliflower, mushrooms, onion, mixed herbs, garlic, olive oil & soy sauce until well mixed. Evenly distribute the marinated vegetables onto a non-stick baking tray roast for approximately 7 - 8 minutes or until slightly golden. Reserve to mix through the red sauce.
For the red sauce; Heat the olive oil in a deep-sided saucepan, over medium heat. Sauté the tomato paste & smoked paprika for 2 minutes until oil starts to separate from the tomato paste. Add the white wine and bring to a boil for 3 – 4 minutes to cook out the alcohol from the wine. Next, add the tinned tomatoes and refried beans, then bring back to the boil before reducing to a simmer and allow the sauce to reduce for 5 minutes. Add the balsamic vinegar, basil and roasted vegetables to the sauce then season to taste.
In a 30cm x 30cm non-stick oven-safe dish, layer the lasagne in the following order: Lasagne sheet, then ⅓ red sauce & vegetable mix, lasagne sheet, then ⅓ red sauce & vegetable mix, half the white sauce, lasagne sheet, then remaining red sauce & vegetable mix. Top the lasagne with the remaining white sauce and then sprinkle with tasty cheese mixed with finely chopped parsley.
Bake in the oven at 180°C for 20 minutes or until the cheese is golden.
Portion & serve.