Vegetarian Lasagne

The humble lasagne. A simple yet delicious dish that has been satisfying families for years. I mean, what’s not to like? Layers of rich tomato filling, creamy béchemal sauce and pasta. Simple food & flavours at it’s best. This week I decided to recreate a vegetarian version that I made a few weeks ago. I kind of just threw stuff that I had in the cupboards into it and it seemed to work really well! So naturally I wanted to share it with you guys. Here is what you will need to serve 4 people. (Or two greedy people like me & the Mr!)

Béchemal Sauce

  • 25g Flour
  • 25g Butter
  • 50ml Double Cream
  • 175ml Milk
  • Ground Nutmeg
  • Salt & Pepper


  • 1tbsp Olive Oil
  • 1 Small Onion, finely chopped
  • 1 Garlic Clove, finely chopped
  • 2 Mushrooms, finely chopped
  • 100g Vegetarian Mince
  • 125ml Wine (I used Rosé)
  • Worcester Sauce, dash
  • 2 tbsp Balsamic Vinegar
  • 1 400g Tinned Tomatoes
  • 1tsp Basil, dried
  • Salt & Pepper
  • 1 Vegetable Stock Cube
  • 250ml Boiling Water
  • Lasagne Sheets
  • 25g Parmesan Cheese, grated

To make the béchemal sauce you need to make a roux. Melt the butter in a medium sized heavy based pan. When it starts to foam, reduce the heat to low and add the flour. Stir constantly with a wooden spoon for about 4-5 minutes until it becomes a smooth paste like below.

Gradually add the cream/milk, stirring with a whisk. Don’t freak out when you add the first bit of cream/milk, it will “lump up” and splutter slightly. Just make sure you keep it constantly moving and keep adding more of the cream/milk. It should loosen quite quickly and become a nice thick sauce.

Season with a little salt and generous amounts of pepper & nutmeg. Keep to one side until needed.

To make the filling, heat the oil in a heavy based non stick pan and add the onion, garlic & mushrooms. Cook for a few minutes until softened then add the vegetarian mince.

Continue cooking for a few minutes then add the wine, worcester sauce, balsamic vinegar, tinned tomatoes & basil. Season well with salt & pepper.

Crush in the stock cube then add 250ml boiling water. Bring to the boil then turn down the heat and simmer, stirring occasionally, for about 30 minutes or until all the liquid has been absorbed.

Now you have all the components ready, it’s time to assemble the lasagne. Spoon half the mince filling on the bottom of a 9″ x 7″ x 2.5″ glass dish (or similar) then cover with pasta sheets. Spoon over half the béchemel sauce then repeat with the remaining ingredients.

Sprinkle with the grated parmesan, cover with a lid or cling film and leave in the fridge for as long as you have got. When I have the time, I like to leave it in the fridge for 24 hours to allow the flavours to develop.

To cook, place the lasagne in a 200°C/fan 180°C preheated oven and cook for 25-30 minutes until the cheese is golden and bubbling.

Serve with a salad or just on it’s own with some garlic bread or coleslaw.

In other news, it’s still not too late to vote for my apple pie recipe in the Bake it Yourself: Perfect Pie competition! Voting closes 5pm on Tuesday 3rd July so be sure to cast yours by then. Head over to the Bake It Yourself Facebook page, click on the “BIY No.1 Baker” picture at the top then “View Entries.” (It’s the one by Emma, Nottingham) My pie is in 2nd place at the moment, I would love it if you could help try and make it 1st!

Hope you guys enjoyed the post. Catch you all next week.

Miss KitchenMason


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