Dee's Vegetarian Lasagne

Submitted by Woman81

"This was a dish I decided to make to prove to my hubby that a dish doesn't have to be packed with meat in order for it to taste good. I knew I succeeded when my hubby asked for seconds!... I'm not one for strict measuring, most of my ingredients are just eyeballed, but I have tried to give a clear and concise listing of ingredients below. (For anyone who's lactose intolerant, I am too, so instead of cow's milk I used a mixture of rice and soya milk for the bechamel which tasted great.You could omit the cheddar, however I heard somewhere that cheddar breaks down easier in the digestive system than most cheeses, so you shouldn't have a problem with it) Hope you enjoy!"

 

• Ready In: 1hr
• Ingredients: 21
• Serves: 4-6

ingredients

• For the base

• 1⁄2 green bell pepper (chopped finely)
• 1⁄2 red bell pepper (chopped finely)
• 1⁄2 medium aubergine
• 1 tablespoon olive oil (for drizzling)
• 1 (8 ounce) box button mushrooms (chopped finely)
• 1 medium onion (chopped finely)
• 1⁄2 cup sweetcorn (frozen is fine)
• 1 teaspoon salt
• 2 teaspoons black pepper
• 2 teaspoons dried oregano
• 2 teaspoons dried basil
• 1 garlic clove, pressed
• 1 (16 ounce) can crushed tomatoes
• 2 tablespoons olive oil
• 1 1⁄2 cups cheddar cheese
• 6 slices lasagna noodles (uncooked)

• For the Bechamel Sauce

• 2 tablespoons butter
• 1 1⁄2 tablespoons flour
• 1 teaspoon ground nutmeg
• 1 teaspoon white pepper or 1 teaspoon black pepper
• 4 cups milk

directions

1. First of all, peel the aubergine and cut into rounds (about 4mm thick). Place in an even layer on a sheet of aluminium foil and drizzle the olive oil on top. Place under a broiler for a few minutes until ever so slightly toasted, flip over and toast again (no need to oil again). Keep aside.
2. In a medium pan, heat the oil and when hot add the bell peppers, onions, and garlic. Saute until peppers are ever so slightly tender. Add sweetcorn and mushrooms. Stir and cook for another minute. Add salt, pepper, oregano, and basil. Cook for a further 5- 10 minutes on a low heat until mushrooms start to change in color (Do not over cook the veggies as they will cook through in the oven). Add the crushed tomatoes and simmer for a further 5 minutes. Taste and check if the seasoning needs adjusting. Turn off the heat when tomatoes have heated through thoroughly.
3. Meanwhile, in another pan, add the butter. Keep the heat low and once the butter has melted, add the flour. Stir the flour and butter until there are no remnants of raw flour. (You should have a very thick cake batter consistency). Slowly stir in all the milk bit by bit into the flour mixture. Make sure you keep stirring with a whisk. (Do not worry if you end up with lumps. If this happens, just pour the mixture over a sieve and transfer the mixture back onto the stove). Add the pepper and nutmeg, stir making sure the heat is kept low. The end mixture should thicken enough to coat the back of a spoon.
4. In a baking dish spoon half of the tomato mixture inches Layer the lasagne pasta over this layer. Spoon half the bechamel sauce over the pasta. Layer half the aubergines over this. Pour the rest of the tomato mixture inches Add another layer of pasta. Layer the aubergines over the pasta this time and then top with the rest of the bechamel sauce. Sprinkle the cheddar cheese on the top.
5. Place in the oven at 350 degrees for 40 minutes or until cheese is throughly toasted.