Vegetable Lasagna
Portions
4Preparation Time
Cooking Time
Ingredients
- 500ml Mornay sauce
- 500g lasagna noodles
- 450g ricotta cheese
- 15 basil leaves, minced
- 1 cup of grated Parmesan cheese
- salt and ground pepper
- 250ml tomato sauce
- 1 bag Arctic Garden California Style Mixed vegetables
- 2 cloves garlic, roasted
- 1 egg
Mornay sauce
:
- 5ml butter
- 5ml flour
- 250ml 2% milk
- 250ml grated cheddar cheese
- salt and ground pepper
Tomato sauce
:
- 15ml butter
- 1 onion, thinly sliced
- 4 large tomatoes, peeled, seeded, and diced
- 2 cloves garlic, chopped
- 4 sprigs fresh thyme
- 15ml tomato paste
- salt and ground pepper
Preparation
Mornay sauce :
Melt butter in a heavy bottom saucepan over low heat. Mix flour into melted butter using a wooden spoon. Gradually add milk while whisking. Cook for 15 minutes. Add cheese and allow it to melt. Season and set aside.
Tomato sauce :
Melt butter in a saucepan over medium heat and sweat onion. Add tomatoes, garlic, thyme, and tomato paste. Cook for 15 minutes. Season and remove thyme sprigs. Set aside.
- Prepare Mornay and tomato sauces. Measure out quantities required for recipe and keep remainder for other uses. Preheat oven to 400 °F. Cook lasagna noodles according to package directions. Drain and set aside.
- Combine ricotta, basil, garlic, and egg in a large bowl.
- Spread half of tomato sauce in a lasagna dish. Add a layer of noodles, then a layer of ricotta. Add another layer of ricotta, a layer of noodles, and remaining tomato sauce. Finish with a layer of noodles and a layer of vegetables, then top with Mornay sauce and Parmesan cheese.
- Bake for 25 minutes.
- Let stand for 15 minutes before cutting. Enjoy!
Nutrition Facts (per serving):
Calories: 1135
Protein: 58 g
Fat: 43 g
Carbohydrate: 131 g
Fibre: 14 g
Sodium: 945 mg
