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Veggie lasagne
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Veggie lasagne

The ultimate in comfort food

Veggie lasagne
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1 hr 15 mins
Super easy

serves 10

About the recipe

This lasagne relies on two base sauces – Bolognese (either

meat or veg) made with the nutritious tomato base sauce, and the classic white base sauce. Simply layer it all up between pasta sheets and let the oven work its magic.


nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Salt

g

Protein

g

Carbs

g

Fibre

of an adult’s reference intake


Recipe From

Tesco Community Cookery School with Jamie Oliver

Tesco Community Cookery School with Jamie Oliver

By Jamie Oliver

Ingredients

2.5 litres veggie Bolognese sauce

1 litres white base sauce

400g dried lasagne sheets

100g hard cheese

olive oil, for greasing

Method

  1. Recipe kindly shared by the Tesco Community Cookery School with Jamie Oliver. The recipe has been written to be flexible and scalable up to 50 portions.
  2. Preheat the oven to 180°C/350°F/gas 4.
  3. Put a fifth of your veggie Bolognese sauce into the bottom of a deep ovenproof dish (35cm x 25cm), smoothing it out into the corners.
  4. Dollop a fifth of your white sauce over the veggie Bolognese and swirl it in, then cover with an even layer of pasta sheets.
  5. Repeat the layering until all the lasagne sheets and sauces are used up.
  6. Grate over the cheese.
  7. Tear off a sheet of tin foil large enough to cover the baking dish without touching the cheese, and grease the underside. Cover the lasagne with the foil, crimping the edges under the rim to seal.
  8. Bake for 45 minutes, or until the pasta is hot through and soft.
  9. Remove the foil and return to the oven for a further 15 minutes, or until bubbling and golden.

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