Recipe of the week: Veggie lasagne
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A low-cost, vegetarian lasagne to serve the whole family. Primula Cheese and Chives is the ideal topping on this glorious dish – you’ll never need another veggie lasagne recipe again.
Ingredients (serves six)
300g lasagne sheets
For the roasted vegetables
1 peeled and diced sweet potato
1 garlic clove, finely chopped
1 onion, diced
3 carrots, peeled and diced
3 parsnips, peeled and diced
4 tbsp olive oil
For the tomato sauce
1 tbsp olive oil
1 onion finely chopped,
1 garlic clove,
2 tbsp tomato puree,
200ml vegetable stock
3 400g tins chopped tomatoes
A handful of torn basil leaves
For the white sauce
2 tubes Primula Cheese and Chive
40ml milk
Method
Preheat oven 200C/Fan 180C/Gas Mark 6.
Place the peeled and diced vegetables on a roasting tray, add olive oil, onion and garlic, and season to taste. Mix well, then roast on the middle shelf for 45 mins.
Meanwhile, heat one tbsp olive oil in a saucepan over a medium heat. Add the onion and garlic and cook until softened. Turn up the heat slightly and add the tomato puree. Cook for one minute, pour in vegetable stock, then cook for approximately five mins until all the juices have soaked up.
Pour over the chopped tomatoes and add the torn basil. Bring to a boil and simmer for 20 minutes. Blend in a food processor once cooked through.
Once the vegetables are cooked, remove them from the oven and mix them with the tomato sauce.
For the white sauce topping, gently warm up a pan of milk on a medium heat. Add two tubes of Primula Cheese and Chive until the sauce is creamy. Add more milk, so the sauce is easy to pour and spread over the lasagne.
Pour over a third of the vegetables mix into a large casserole dish. Lay two to three lasagne sheets on top of the mixture, then repeat once more so you have three layers of pasta. Spread the white sauce over the top and make sure the whole surface is covered.
Cover the casserole dish with tin foil and bake on a mid to low shelf for 30 minutes. Remove the tin foil and bake for a further 15 minutes until the cheese is golden brown. Serve with fresh salad.
