Recipes
Beat the Budget's loaded vegetable lasagne
This veggie, gluten-free version of the comfort-food pasta favourite packs in plenty of mushrooms and aubergine
This veggie, gluten-free version of the comfort-food pasta favourite packs in plenty of mushrooms and aubergine
(12 votes)
Cook: 1 Hour 20 Mins
Serves: 4
Price: 80p per serving
Nutritional Information
Each 531g serving contains
Energy
1843kj
441kcal
1843kj
441kcal
22%
Fat
20.7g
20.7g
High
30%
30%
Saturates
11.2g
11.2g
Med
56%
56%
Sugars
14.3g
14.3g
High
16%
16%
Salt
0.64g
0.64g
Med
11%
11%
of your reference intake.
Typical energy values per 100g:
347kj/83kcal
Typical energy values per 100g:
347kj/83kcal
Ingredients
1 onion, finely chopped
250g mushrooms, finely chopped
2 cloves garlic, finely chopped
400g tin chopped tomatoes
40g unsalted butter
500ml semi-skimmed milk
5 Free From Lasagne Sheets
1 aubergine, thinly sliced
125g mozzarella, torn
1tbsp rapeseed oil
1tsp dried mixed herbs
40g Asda Free From Gluten Free Plain Flour
1tbsp tomato purée
Method
1
Preheat the oven to 200C/180C Fan/Gas 6.
2
Cook the onion and mushrooms in the rapeseed oil for 8 mins until the onion is translucent and the moisture from the mushrooms has evaporated.
3
Add the garlic and mixed herbs, then gently fry for 1-2 mins before adding the tomatoes, tomato purée and 75ml cold water. Stir, reduce the heat to a low simmer and cook for 10-12 mins.
4
Meanwhile, in a separate pan, melt the butter on a medium heat, then whisk in the flour until smooth. Slowly whisk the milk into the paste, gently turning up the heat until the white sauce has thickened. Season generously with black pepper.
5
To assemble the lasagne, spread ½ of the tomato sauce over the bottom of a rectangular ovenproof dish about 16cm x 20cm. Top with a layer of aubergine slices, then ½ of the white sauce and 2 whole and 1 half lasagne sheets to fit the dish.
6
Repeat with the rest of the tomato sauce and the sliced aubergine, then finish with the remaining lasagne sheets and white sauce. Top with the torn mozzarella.
7
Cook in the oven for 45-50 mins until the mozzarella is golden-brown. Sprinkle with freshly ground black pepper to serve.