Vegetable Lasagne with Fresh Pasta Sheets
with creamy sauce, Gouda & Sicilian-style herbs
People have been loving lasagne for hundreds of years! The oldest recorded recipe for lasagne dates back to the 14th century in an Italian cookbook called "Liber de Coquina", meaning "The Book of Cooking".
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ piece
Garlic
½ piece
Bell pepper
½ piece
Courgette
½ sachet(s)
Sicilian-style herb mix
200 g
Passata
100 g
Fresh lasagne sheets
(Contains: Tarwe, Gluten, Ei May be present: Mosterd, Soja)
50 g
Grated Gouda
(Contains: Melk (inclusief lactose))
75 g
Cooking cream
(Contains: Melk (inclusief lactose))
½ piece
Red onion
Not included in your delivery
25 milliliters
Low sodium vegetable stock
¼ tablespoon
Olive oil
30 milliliters
Water for the sauce
¼ tablespoon
Sugar
20 g
[Plant-based] butter
20 g
Flour
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 220°C and prepare the stock (see Tip).
- Chop the onion and crush or mince the garlic.
- Dice the courgette and the bell pepper.
Tip: if it's inconvenient to prepare a small amount of stock, you can prepare 500ml instead (using 1 stock cube) and then measure out the amount you need for the recipe. You can freeze the rest of the stock to use another time.
- Heat a light drizzle of olive oil in a deep frying pan over medium-high heat. Fry the garlic and onion for 2 minutes, then add the courgette, the bell pepper and the Sicilian-style herbs.
- Fry for 4 - 5 minutes, then add the passata, the sugar and the water for the sauce.
- Cover with the lid and allow to cook gently for 5 minutes or until done.
- Season to taste with salt and pepper.
- Weigh the flour and the butter.
- Melt the butter in a saucepan over medium-high heat.
- Add the flour and fry until golden, stirring continuously.
- Add a third of the cream and whisk until fully incorporated.
- When the sauce reaches a gentle boil, repeat with the rest of the cream, gradually adding it in two more batches.
- Whisk continuously to ensure there are no lumps (see Tip).
- Add the stock and allow to reduce for 3 minutes over high heat.
- Season to taste with salt and pepper.
Tip: if there are still lumps after whisking, strain the sauce through a sieve.
- If necessary, cut the lasagne sheets into smaller pieces so as to fit your oven dish.
- Transfer a shallow layer of the tomato sauce to an oven dish, then top with a layer of the lasagne sheets.
- Top with a thin layer of the creamy sauce and then another thin layer of tomato sauce.
- Repeat until all of the lasagne sheets have been used, then finish the lasagne with the rest of the creamy sauce.
- Scatter the cheese over the lasagne, then bake in the oven for 30 - 35 minutes or until the top is golden-brown.
- Allow the lasagne to rest for 3 minutes, then serve.
