This recipe has been road tested by my friend who’s a vegetarian, this was one of the first dishes I cooked for her when she had her twins, if I’d have known at the time how much it was appreciated I’d have made her many more! I replace the meat element of the dish with a host of fresh vegetables including peppers, tomatoes, mushrooms, courgette and aubergine. I roast these off in the oven first with olive, garlic and mixed herbs so I’m adding flavour during every step. They combine in a rich and creamy béchamel sauce to prove that you don’t need meat to make a delicious lasagne!
Ingredients: aubergine, pepper, tomato, mushroom, courgette, lasagne sheets (gluten, may contain egg) béchamel sauce (wheat flour, butter, milk) vegetarian cheddar cheese, (milk)
Serves: 1 person
Nutritional information per 400g serving: