Vegetarian Lasagna

Yes, today's post is a savory bake, my first savory bake. I've always felt more comfortable following a recipe when cooking, for many reasons such as fear of things not turning out right after spending time preparing/cooking and fear of wasting food because it hasn't turned right.However, I thought it was about time I attempted to make something of my own. So I took a deep breath and went for it.   

I love pasta so thought it was a good place to start. I have attempted making vegetarian lasagna before with quorn mince and it didn't turn out right with under-cooked lasagna sheets and burnt quorn. The recipe below is made up so you can adapt it to what you like.

Ingredients: 

10 -12 Lasagna sheets  I used Morrison's own brand

About 250g or 1 punnet of mushrooms

2 Courgettes

One halloumi cheese 

2 bell peppers I used red and orange

1 packed of grated mature cheddar cheese 

1 jar of tomato lasagna sauce

1 jar of white lasagna sauce 

2 tablespoons of garlic oil (or oil of your choice)

1 tablespoon of mixed dry herbs

Spinach (optional) 

Method:   

If you want to, peel your mushrooms, you can wash them however I find that the mushrooms soak up the water and they lose their flavour.  Once ready slice and place in a bowl for now. 

Slice your peppers and chop the slices in half, again put to one side.

Preheat the oven to 150* 

While the oven is preheating wash your courgettes and slice with a potato peeler. I used a Y shaped peeler. Place on a baking tray add pepper if you desire and place in the oven for 5 minuets.

Heat a pan with a table spoon of oil (I used garlic) and cook the mushrooms on a high heat for 2-3 minuets then turn the heat down add your dry mixed herbs and cook until tender. Place in a bowl and add another tablespoon of oil to the same pan and add in your peppers.Cook on a low heat until tender.

Once everything is ready you can boil the kettle and fill a pan with the water, once boiling place the lasagna sheets in the water. TIP I would out a bit of oil in the pan otherwise they will stick together! They should take 5-7 minuets.

You can use the lasagna sheets as they are but I boiled them as I wanted to make sure they would be cooked through. 

While the sheets are cooking preheat the oven to 200* once the sheets are softened (but not cooked all the way) drain the water out and start assembling your lasagna. 

You can do this in any order really but here's what I did:

Spread some tomato sauce on the bottom of a dish then place 2-3 sheets of lasagna on the bottom and push down on them a bit.

Spread some white sauce over that layer and add the sliced courgettes.

Tomato sauce.

Lasagna sheets.

White sauce.

Halloumi cheese.

Tomato sauce.

Lasagna sheets.

White sauce.

Mushrooms.

Tomato sauce.

Lasagna sheets.

White sauce.

Peppers.

Tomato sauce.

Lasagna sheets.

Spinach.

Grated cheese.

Black pepper.

Place int he oven for 20 minuets or until the cheese is bubbling. 

Eat and enjoy :)

 This was a labor of love but I was very happy with the results. I served with a spinach salad. I would say this would serve 6 people. I didn't ass salt as the halloumi is a bit salty but it's up to you. You can change what's in it to your own taste. I did this as a lot of vegetarian lasagna recipes use obergine which I'm not a fan of. You could also freeze this meal. Next time I will make my own sauces to go with it :) 

Why not have a go?

Happy baking,

Ms B

xx