Food | Lifestyle | Travel

Mini Veggie Lasagna

Mini Veggie Lasagna

Honestly, I’m still in mild shock that this actually worked and the end result looked like this given what I started out with. Any Italians reading this will, I’m sure, be APPALLED that I am calling this Lasagna so apologies in advance but you’ll have to blame my fridge contents (or lack of)

This came about on a rather gloomy Monday evening where my mood was verging on bleak due to a lack of food and our fridge consisted of a few leftover vegetables. You can switch in whatever veggies you like here – mushrooms, aubergine and courgette would all work really well. We sadly didn’t have butter or cheese but if you do, add the cheese on the top at the end and substitute butter for oil in the white sauce (about 15g should be fine)

This does take a bit longer than my usual recipes but is well worth it. The measurements are for 1 person in a small dish, but just multiply them by however many people you are serving. I’m only the proud owner of these fancy small ones as my housemate left them behind so just use a bigger dish if need be.

Serves 1

Ingredients

Filling

  • 1 tbsp olive oil
  • 1 tbsp mixed Italian herbs
  • 2 sweet potatoes cut into small cubes
  • 2 peppers cut into small chunks
  • 2 onions finely chopped
  • 1 garlic clove
  • Salt & Pepper
  • 2 lasagna pasta sheets

White Sauce

  • 250ml milk
  • 4 tbsp olive oil
  • 2 tbsp plain flour

Tomato Sauce

  • 1 can tinned tomatoes
  • 1/2 vegetable stock cube
  • 1 tbsp tomato puree

Method

  • Pre-heat your oven to 200 degrees celsius
  • Boil a kettle and heat water in a large pan. Add your cubed sweet potato and cook until soft – around 10 mins will do – then drain
  • In a pan heat the oil and add your onions, cook for around 5 mins until they’re starting to soften and add your garlic, pepper, mixed herbs and season with salt & pepper. ¬†Fry for another 5 mins then tip in your cooked sweet potato and set aside
  • In another pan, heat your tinned toms and add in half a stock cube, a good few turns of pepper and your tomato puree. Heat gently until the mixture is just bubbling and set aside
  • Last step before assembling is making your white sauce. Add your oil and flour to a jug and whisk well until all lumps are gone. Gently heat your milk in a pan until it is warmed through and then slowly add to the oil/flour mix whilst constantly whisking. Once all combined, add back to the pan, add some salt and pepper and turn the heat up. Whisk constantly until the sauce starts to thicken. As soon as it starts to have a thicker consistency, remove from the heat
  • Take your dish and layer as follows:
    • Vegetable mix
    • Pasta sheet
    • Tomato sauce
    • White sauce
  • Repeat twice and make sure your top layer is the white sauce. If you have any cheese sprinkle over the top of the sauce. At this point it should look like this…

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  • Bake for 20-25 mins until the top has gone nice and crispy and enjoy!

 

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