Vegetable Lasagne with Fresh Pasta Sheets
with creamy sauce, Gouda & Sicilian-style herbs
Today, you'll prepare an Italian lasagne with fresh lasagne sheets and lots of vegetables. This dish is sure to please everyone!
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
½ piece
Garlic
½ piece
Bell pepper
½ piece
Courgette
½ sachet(s)
Sicilian-style herb mix
200 g
Passata
100 g
Fresh lasagne sheets
(Contains Egg, Wheat)
50 g
Grated Gouda
(Contains Milk)
75 g
Cooking cream
(Contains Milk)
½ piece
Onion
Not included in your delivery
25 milliliters
Low sodium vegetable stock
½ tablespoon
Olive oil
30 milliliters
Water for the sauce
¼ tablespoon
Sugar
½ teaspoon
[Plant-based] butter
½ teaspoon
Flour
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 220°C and prepare the stock (see Tip). Chop the onion and crush or mince the garlic. Dice the courgette and the bell pepper.
Tip: if it's inconvenient to prepare a small amount of stock, you can prepare 500ml instead (using 1 stock cube) and then measure out the amount you need for the recipe. You can freeze the rest of the stock to use another time.
Heat the olive oil in a deep frying pan over medium-high heat. Fry the garlic and onion for 2 minutes, then add the courgette, bell pepper and the Sicilian-style herbs. Fry for 4 - 5 minutes, then add the passata, sugar and water (see pantry for amounts). Cover with the lid and allow to cook gently for 5 minutes or until done. Season to taste with salt and pepper.
Weigh the flour and butter (see pantry for amounts). Melt the butter in a saucepan over medium-high heat. Add the flour and fry until golden, stirring continuously. Add a third of the cream and whisk until fully incorporated.
When the sauce reaches a gentle boil, repeat with the rest of the cream, adding it in two more batches. Add it gradually and whisk continuously to ensure there are no lumps (see Tip). Add the stock and allow to reduce for 3 minutes over high heat. Season to taste with salt and pepper.
Tip: if there are still lumps after whisking, strain the sauce through a sieve.
Transfer a shallow layer of the tomato sauce to an oven dish, then top with a layer of the lasagne sheets (see Tip). Top with a thin layer of the creamy sauce and then another thin layer of tomato sauce. Repeat until all of the lasagne sheets have been used, then finish the lasagne with the rest of the creamy sauce.
Tip: cut the lasagne sheets into smaller pieces if necessary to fit your oven dish.
Scatter the cheese over the lasagne, then bake in the oven for 30 - 35 minutes or until the top is golden-brown. Allow the lasagne to rest for 3 minutes, then serve.