Mediterranean Vegetable Lasagne

Updated: Aug 20, 2019

Lasagne - one of my favourites and such a great dish for when you have friends over or if you want something that can give you a couple of meals during the week. Even better, it can be prepared in advance and then just heated as and when you're ready to have it. I love this on its own with a salad or as an accompanying vegetable dish.

Shopping list

• Peppers x4

• Courgettes x 2

• Aubergine x2

• Onion x1

• Olive oil x2 tablespoons

• Tomatoes

• Parmesan cheese 250g

• Basil x1 tablespoon

• Salt and pepper for seasoning

• Butter (salted) 50g

• Flour - 50g

• Milk - 1 pint

• Dijon mustard x1 tablespoon

• Lasagne ready to cook lasagne sheets

Quick utensil check

• Grater

• Measuring scales and spoons

• Baking tray (quite a large one as its a lot of veg)

• Baking dish

• Chopping board and knives

Lets get ready to chop, bake and build

• Heat the oven to 200C/180C fan.

• Deseed and cut your pepper into chunks, chop your courgettes, aubergines and onion into chunks (all about 1cm) and add to the baking tray.

• Add the tomatoes (whole), drizzle with the olive oil, add the chopped basil and season with salt and pepper. Give everything a good stir, ensuring its covered with the olive oil mixture.

• Pop into the oven and cook for about 30 minutes or until cooked.

• While the vegetables are in the oven, pop the milk onto the hob and gently heat.

• Melt your butter and add in the flour, whisking it all together. Then add your heated milk (tip by the very wise Mary Berry) and whisk.

• Add the dijon mustard and half the grated cheese and whisk, whisk and whisk until you get a smooth consistency.

Let the construction commence!

• Spread a third of your vegetable mixture across the bottom of the baking dish.

• Add a third of your white, cheese sauce over the vegetable mixture.

• Top with three lasagne sheets.

• Repeat and then finish off with your final third of vegetable mixture, white cheese sauce and top with cheese. Season.

• Pop in the oven and cook for 30 minutes or until golden.

• I like to serve with green salad and garlic bread.



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