Vegetable lasagne recipe please?

[BobbyGrantycal]

I read a lovely one in Runners' World () that included butternut squash

ANyone have a recipe with chunky vegetables in? Trying to cut down on meat dishes....

i generally make a basic tomato sauce and then add mushrom, courgette and carrot (and anything else you like to bulk it out). i add some butternut squash to my cheese sauce for extra texture and flavour and then layer the two with pasta as per ordinary lasagne.

Creamy courgette lasagne?

i use tinned lentils in place of mince for twolayers and then roasted veg for the third layer( peppers, butternut, red onions, and courgettes roasted with olive oil for 1/2 an hour while making the lentil sauce)

try this RAMSAY one

aubegine, cubed, a good slug of oil, roast

carrot, slice, fry w/ corriander

mix the above with: kidney beans, sliced courgettes, tin of toms, tom puree, big squeeze ketchup, and enough breadcrumbs so that a spoon will stand up in it.

layer w/ cheese sauce and pasta obv. Can also roast on it's own as a side dish

dh is veggie lasagna fan - and he declares this to be 'best ever'. The breadcrumbs and ketchup are key.

Oh, and a handful frozen chopped peppers too.

kif - sliced courgette....raw???

and the breadcrumb thing.......
what do you mean?

they'll cook while you roast the lasagna. courgettes are very soft - nice if they're not cooked to mush. Fry or roast if you wish.

breadcrumbs - put some stale bread in the blender, then put crumbs into mix. They'll absorb the liquid and bind the mixture. You can then make one of those handsome deep lasagnas that you see in delis. That is, when you take a slice off, the rest won't sag but will keeep its shape. This makes it good for the next day if you make double quantity - still looks tasty.

Got you. So, roughly how much breadcrumbs. Couple of slices of bread?

My favourite veg lasagne recipe is...

Vegetable Lasagne
Ingredients

225g carrots
225g courgettes
1 onion
100g celery
1 chicken stock cube (or vegetable stock cube if catering for vegetarians. I prefer the flavour the chicken stock cube gives though)
25g butter
2 level tablespoons of flour
½ pint of milk
salt and pepper (I tend to omit this as I forget, and it?s probably healthier without and there?s salt in the stock - still tasty)
175g lasagne (although this depends on the dish size - get the quick cook stuff not the one you have to precook)
175g grated cheddar cheese

Method

1. Preheat oven to 190°C (375°F Gas Mark 5)

2. Place the chopped vegetables in a saucepan with the stock cube and ¼ pint boiling water. Yes, I know that doesn?t look enough fluid, but trust me, it is. Bring to the boil and simmer for 10 minutes.

3. Melt the butter in a pan, stir in the flour and cook gently for one minute, stirring. Remove the pan from the heat and gradually stir in the milk. Bring to the boil and continue to cook, stirring, until the sauce thickens, then add seasoning to taste. If too thick, add a little stock from the vegetables.

4. Put layers of vegetables, lasagne, and only two thirds of the cheese (alternatively!) in a shallow, oblong or square, 3 pint dish, finishing with a layer of lasagne. Pour the sauce over the top and cover with the rest of the cheese.

5. Bake in the oven for about 30 minutes.

6. Serve with salad and/or crusty bread.

Serves: 4. Unless you?re us where 2½ people get through the whole batch because we go back for seconds?

I just judge it by eye. A handful roughly. Just to thicken and bind - but remember they swell.

They're really the key. They take on the taste of all the other ingredients, so when you take a bite you taste 'mmm, veggie lasagna'. I find without you taste: 'ho hum. theres a carrot, theres a courgette, theres a pepper... my, i'm really getting my five a day!'.

lol kif
reminds me of joey in friends
'mmmmm noodle soup'