This dish is a huge hit with my toddlers and myself too. If you’re wondering what makes it healthy, you swap courgette ribbons for lasagne and being a vegetarian dish it’s filled with vegetables. This makes the meal low in fat, fibrous and also counts as a few of your five a day, bonus. So, a healthy vegetarian lasagne it is.
- 3 diced carrots
- 1 chopped onion
- 200g Quorn Mince (or a meat-free mince equivalent)
- 1 chopped small butternut squash
- 2 crushed garlic cloves
- 2 tsp oregano
- 2 tsp basil
- 2 tbsp tomato puree
- 1 tin chopped tomatoes
- 400ml vegetable stock
- 1 courgette sliced thinly into ribbons
- 25g butter
- 150ml milk
- 2-3 heaped tablespoons of plain flour (gradually add more if needed)
- 50g grated cheese
Preheat oven to 200°c
Dry fry the carrots in a large pan for 10 minutes to soften. Then add 1 tbsp of oil (preferably olive oil), after 1 minute add the chopped onion and mince and fry until they start to brown, around 5 minutes.
Add the garlic and fry for a further minute before adding the butternut squash, oregano, basil and tomato puree. Stir the mixture for a minute or two until all the ingredients are thoroughly mixed.
Add the chopped tomatoes and gradually add the vegetable stock. Bring to the boil and simmer for 20 minutes, stirring occasionally.
To make the cheese topping, melt the butter in a saucepan and add the 2 tbsp of plain flour. Gradually add the milk, whisking continuously until the consistency is of a thick sauce. Add more flour if necessary.
Once both mixture are made, inside an ovenproof dish start layering the mince and courgette, alternating between the two. Once you have two layers of mince and two layers of courgette (more if you have leftovers of each, making sure your final layer is courgette) you can layer your white sauce, then sprinkle the grated cheese over the top.
Bake in the oven for 20-25 minutes until the cheese is crisp and golden.
Enjoy your vegetarian lasagne, guilt free!
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