Vegetable Lasagne

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Serve with crunchy side salad or garlic bread. 1 dessertspoon of mature cheddar cheese may be used.


Number of servings: 4

Preparation time: 30 minutes

Cooking time: 25 minutes



  • 1 large onion sliced
  • 1 green pepper sliced
  • 1 yellow pepper sliced
  • 11mushrooms sliced
  • 2 carrots finely chopped
  • 1 can kidney beans
  • 1 can tomatoes
  • 3 dessertspoons tomato sauce
  • 225g lasagne sheets or medium box of easi – cook lasagne sheets
  • 2-3 dessertspoons of l cheese
  • pinch of salt if desired
  • ground pepper
  • ½ low salt vegetable stock cube
  • 275mls of boiling water
  • 275ml white sauce
  • mixed herbs


  • Pre-heat the oven to 200°C / 400°F.
  • Fry the onions, peppers, mushrooms and carrots for 5 mins.
  • Dissolve the stock cube in 275ml of boiling water.
  • Add the tomato sauce, kidney beans, tomatoes and vegetable stock. Season with salt and ground pepper.
  • Layer the sheets of lasagne and vegetables in a casserole dish: starting with a layer of vegetables and finishing with a layer of lasagne.
  • Make the white sauce and pour on top.
  • Sprinkle with mixed herbs and grated cheddar cheese.
  • Bake in the pre-heated oven for 25 minutes.

Keywords: Salad, garlic bread, cheddar cheese.


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