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Vegetarian Lasagna

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.