It’s meatless Monday with this vegetarian Lasagne that anyone will enjoy

Introducing the vegetarian lasagne! If you did not know, I have a pretty big family and as a family we enjoy spending time with one another. We also love to eat, so we share quite a few meals together every week.

My father, who is a karate Sensei, leads a very healthy lifestyle and has for many years now also been grain-free. Now, if you are health conscious in any way you will know that almost everything in your weekly diet will contain grains. From rice, your bread, pizza bases, wraps and one of our favourites being pasta. Therefore, eating grain-free can be somewhat tricky when meal planning.

However, it has been many years since this lifestyle change has been implemented and everyone in the family has climbed aboard (because making two versions of a meal is just silly). The times have changed and with that have come other alternatives that are grain-free, like pasta made from lentils and chickpeas. Since discovering these substitutes we’ve been able to enjoy most of the great meals we had before, but just their healthier versions.

So, today I am sharing my vegetarian lasagne with you that is full of protein as well as nutrients. I hope that you enjoy it as much as we do!

Vegetarian Lasagne

4 from 5 votes

Recipe by Basson Laubscher Course: DinnerCuisine: GlobalDifficulty: Easy

Servings

6

servings

Prep time

30

minutes

Cooking time

35

minutes

Total time

1

hour 

5

minutes

Whether you love meat or don’t eat it at all, this recipe for vegetarian lasagne is so awesome that it won’t matter that it is meatless.

Ingredients

• 300 g Broccoli

• 250 g Mushrooms

• 1 large Onion

• 3 Garlic cloves

• 4 tbs Olive Oil

• 2 Tins of whole peeled tomatoes

• 1 packet of Tomato Paste

• 1 cu of cheese

• 1 box Lentil Lasagne sheets (regular lasagne sheets will work fine)

• For the White Sauce:

• 3 cups grated cheese (whatever you prefer)

• 2 cups milk

• 5 tbs butter

• 3 tbs flour

• Salt and Pepper (to taste)

Method

• Pre-heat the oven to 180 degrees
• In a frying pan, add your diced onions and garlic – fry until golden on high heat
• Add the mushrooms (diced) and the broccoli (crumbled) into the pan on medium heat for 10 minutes
• In a cooking dish, place the lasagne sheets first layer
• Once the frying pan contents is cooked through set aside
• Add a layer of the lasagne content to the cooking dish, layering the lasagne sheets and the lasagne content
• Once you have added all of the layers, add a final layer of lasagne sheets
• Pour over the white sauce until it is properly absorbed into the dish
• Add the final cup of grated cheese
• Put into the oven for 35 minutes
• For the White Sauce:
• In a smaller pot add the butter and cook until melted
• Add the flour and stir continuously
• Add the milk slowly, continuing to stir
• Add the cheese in slowly, continuing to stir
• Stir until it forms a sauce

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