
Vegetarian Lasagna
3 hrs 35 mins total time
1 hr 20 mins active time
Medium
Serves 6-8
Ingredients
Measurements:
- 8 (5 oz) no-boil lasagna sheet
- 1 cup (2¾ oz) finely grated parmesan cheese
- 1 cup (3½ oz) shredded mozzarella cheese
For the vegetables:
- 2 (1¾ lb) medium sweet potato
cut lengthways into 1/8-inch -thick slices
- ¼ cup (2 fl oz) olive oil
divided
- 1 tbsp fresh thyme leaves
divided
- Flaky sea salt
to season
- Freshly ground black pepper
to season
- 2 (15 oz) large zucchinis
sliced lengthwise into 1/8-inch -thick slices
For the tomato sauce:
- 2 tbsp olive oil
- 1 large yellow onion
finely chopped
- 3 cloves garlic
crushed
- 1 tbsp tomato paste
- 7 oz mushrooms
sliced
- ½ cup (½ oz) firmly packed basil leaves
chopped
- 2 thyme sprigs
- 2 (14½ oz) cans crushed tomatoes
- 1 tbsp balsamic vinegar
For the béchamel sauce:
- 3½ oz unsalted butter
chopped
- ⅔ cup (3½ oz) all-purpose flour
- 4 cups (32 fl oz) milk
- ¼ tsp ground nutmeg
- 1 large egg
lightly beaten
- 1 cup (2¾ oz) finely grated parmesan cheese
- 1 tsp flaky sea salt
crushed
- ¼ tsp freshly ground black pepper
Instructions
- 1To make the vegetables, put the sweet potatoes in a large bowl. Add 1½ tablespoons of oil and sprinkle with half the thyme. Season with salt and pepper and toss gently to coat.
- 2Insert the wire rack into the middle shelf position. Preheat the oven. Select BAKE/CONVECTION/400°F/12 minutes and press start.
- 3Line the roasting pan with parchment paper. Arrange one-third of the sweet potatoes in a single layer on the pan.
- 4Once the oven has preheated, put the sweet potatoes in the oven and bake for 10-12 minutes until tender. Transfer the sweet potato to a tray to cool and repeat twice to cook the remaining sweet potato.
- 5While the sweet potato is cooking, put the zucchini in a large bowl. Add the remaining 1½ tablespoons oil and sprinkle over the remaining thyme. Season with salt and pepper and toss gently to coat.
- 6Preheat the oven. Select BAKE/CONVECTION/400°F/12 minutes and press start.
- 7Arrange half the zucchini in a single layer on the lined pan.
- 8Once preheated, put the zucchini in the oven and bake for 10-12 minutes until tender. Transfer the zucchini to a tray to cool and repeat to cook the remaining zucchini.
- 9To make the tomato sauce, while the vegetables are cooking, heat the oil in a medium saucepan over medium heat. Add the onion and garlic and cook, stirring, for 5 minutes until soft and translucent. Add the tomato paste, cook stirring for 1 minute. Add the mushrooms, basil, garlic and thyme and cook, stirring, for 4 minutes until the mushrooms are soft.
- 10Add the tomatoes and balsamic vinegar and bring to a boil. Reduce the heat to medium-low and simmer for 5-10 minutes until the sauce has slightly thickened. Remove from the heat and season with salt and pepper.
- 11To make the béchamel sauce, melt the butter in the medium saucepan over medium heat until foaming. Add the flour and cook, whisking constantly, for 1-2 minutes until the mixture bubbles and starts to look a little grainy. Remove the pan from the heat.
- 12Add the milk slowly, whisking constantly to avoid any lumps. Return the pan to the heat, add the nutmeg and cook, stirring constantly with a wooden spoon until the sauce comes to a boil. Reduce the heat to medium-low, simmer, stirring constantly for 3 minutes until the sauce thickens slightly.
- 13Remove the pan from the heat. Add the egg and whisk until smooth. Stir in the grated Parmesan, salt and pepper.
- 14To assemble the lasagna, spread 1/2 cup (5 oz) of the tomato sauce evenly over the bottom of a 3-inch deep, 8x12-inch baking dish.
- 15Place 3-4 lasagna sheets over the sauce to cover the bottom, ensuring they don’t overlap, snapping off any excess pasta. Top with half the sweet potato and half the zucchini. Spoon over 1½ cups (15 oz) of the remaining tomato sauce. Spread 2 cups (16 fl oz) of the bechamel sauce over the tomato sauce.
- 16Top with 3-4 sheets lasagna, the remaining sweet potato and zucchini. Spread with the remaining tomato sauce then remaining bechamel. Sprinkle with parmesan and mozzarella.
- 17Cover the lasagna with a sheet of parchment paper then foil.
- 18Insert the wire rack into the middle shelf position. Preheat the oven. Select BAKE/CONVECTION/350°F/60 minutes and press start.
- 19Once preheated, put the lasagna on a large tray and bake for 30 minutes. Carefully remove the foil and parchment paper and bake a further 30 minutes until golden on top and bubbling around the edges.
- 20Allow the lasagna to stand for 15 minutes before cutting and serving.Tip: Before you start, check that the baking dish fits in the oven.