This website uses cookies to improve functionality and tailor your browsing experience.
If you continue to use this website, you agree to the placing of cookies on your device.
Please refer to our cookies policy contained in our Privacy Policy for more information.
Accept

Recipes

Vegetable Lasagna

Ingredients
10 Portions

Courgette – Diced 200g

Aubergine – Diced 200g

Red onion – Diced 200g

Sweetcorn – Diced 100g

Peas 100g

Carrot – Diced 200g

Mushrooms 100g

Grated cheddar

Oregano For sprinkling

Tomato Sauce (see recipe) 1 ltr

Bechamel Sauce (see recipe) 1 ltr

Lasagne sheets

Olive Oil For frying

 

50 Portions

Courgette – Diced 1 kg

Aubergine – Diced 1 kg

Red onion – Diced 1 kg

Sweetcorn – Diced 500g

Peas 500g

Carrot – Diced 1 kg

Mushrooms 500g

Grated cheddar

Oregano For sprinkling

Tomato Sauce (see recipe) 5 ltr

Bechamel Sauce (see recipe) 5 ltr

Lasagne sheets

Olive Oil For frying

 

100 Portions

Courgette – Diced 2 kg

Aubergine – Diced 2 kg

Red onion – Diced 2 kg

Sweetcorn – Diced 1 kg

Peas 1 kg

Carrot – Diced 2 kg

Mushrooms 1 kg

Grated cheddar

Oregano For sprinkling

Tomato Sauce (see recipe) 10 ltr

Bechamel Sauce (see recipe) 10 ltr

Lasagne sheets

Olive Oil For frying

 

Method
  1. Prepare the béchamel sauce, and tomato sauce as per the FFT recipe, keep warm
  2. In a separate large heavy bottomed pan, heat enough oil to fry the vegetables
  3. Add the aubergine, courgette, red onion and carrot and stir well
  4. Cook for at least 10 minutes until the vegetables are nearly tender
  5. Add the tomato sauce and stir well
  6. Cook for at least 20 minutes, then add the peas and sweetcorn
  7. The consistency of the sauce must be quite runny, as the pasta will soak up lots of the sauce during cooking
  8. In the bottom of a ceramic baking dishes add a layer of lasagne sheets
  9. Then add a generous layer of the tomato and vegetable sauce, until it reaches 2/3 of the dish
  10. Add a layer of lasagne sheets
  11. Ladle a generous layer of béchamel sauce, and sprinkle with grated cheese and oregano
  12. Bake in the oven at 180˚C, until the sauce is bubbling and the pasta is well cooked
Key Points
Allergens

Wheat, Milk, Celery