A big tray of lasagne with a roasted-flavour vegetable ragu and a simple white sauce. Cut it into portions once cold and each slice goes straight into a container.
- Prep
- 35 mins
- Cook
- 1 hr
- Total
- 1 hr 35 min
- Serves
- 8
- Makes
- 8 containers
- Difficulty
- Medium
Ingredients
Vegetable ragu
White sauce
To assemble
Method
- Heat the oil in a large pan. Fry the onion, courgettes, aubergine and peppers for 15 minutes until soft and lightly golden.
- Add the mushrooms and garlic and cook for 5 minutes. Stir in the tomatoes, purée and oregano. Simmer for 20 minutes until thick. Season well.
- Meanwhile, make the white sauce. Melt the butter in a saucepan, stir in the flour and cook for 1 minute. Gradually whisk in the milk, then stir over a medium heat for 8 to 10 minutes until it coats the back of a spoon. Stir in the nutmeg and Cheddar. Season.
- Heat the oven to 200°C (180°C fan).
- In a large ovenproof dish, layer the ragu, lasagne sheets and white sauce, finishing with white sauce. Scatter over the mozzarella.
- Bake for 40 minutes until golden and bubbling.
- Leave to cool completely, then cut into 8 and portion into containers.
Notes
Cool leftovers within 1 to 2 hours of cooking: spread them in shallow containers, then refrigerate once steaming has stopped. Use vegetarian cheese: traditional Parmesan isn't vegetarian. For the best texture, cool the lasagne fully before cutting. Wrap individual slices in baking paper if you want to stack them in the freezer.
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