Skip to main content

Vegetable Lasagne

Preparation: 15 mins

Cooking: 50 mins

Serves 4, costs under £4.00


  • 1 Box Lasagne Sheets (250g)
  • 2 Tablespoons Vegetable Oil (20ml)
  • 1 Onion (150g) (Medium Sized)
  • 2 Garlic Cloves (5g) (Or 1 Teaspoon Of Garlic Puree)
  • 1 Red Pepper (160g)
  • 5 Mushrooms (50g) (Medium Sized)
  • 1 Courgette (100g) (Medium Sized)
  • 2 Sticks Celery (60g)
  • 2 Tablespoons Tomato Puree (30g)
  • 1 Can Chopped Tomatoes (400g)
  • 2 Teaspoons Mixed Herbs (2g)
  • 1 Pinch Ground Black Pepper (1g)
  • 4 Tablespoons Low Fat Spread (60g)
  • 3 Tablespoons Plain Flour (50g)
  • 3 Cups Semi Skimmed Milk (568ml)
  • 3 Tablespoons Cheddar Cheese (75g)

Allergy Disclaimer

Always check the label of each ingredient for allergy warnings.


  1. Preheat the oven to 180oC / 160oC fan oven / 350oF / gas mark 4.
  2. Wash and slice all the vegetables. Finely chop or crush the garlic.
  3. Heat the oil in a pan then add the chopped onion and garlic and cook for 5 minutes.
  4. Add the other vegetables and fry for a further 2 minutes, then stir in the tomato puree and chopped tomatoes. Add herbs and black pepper to taste.
  5. Bring to boil and simmer gently while making the sauce.
  6. Melt the low fat spread in a pan, remove from heat and stir in flour to make a paste. Heat again for 1 minute and then gradually add the milk, stirring continuously until the sauce thickens.
  7. In an ovenproof dish build lasagne in layers: vegetables, lasagne sheets, then sauce. End with a layer of sauce and top with grated cheese. Depending on the size of dish there will be two or three layers.
  8. Bake in oven for 30- 40minutes until golden brown. Remove from oven and serve.

Nutritional Information