Leftover Lasagne

This delicious veggie lasagne is not only a great way of using up whatever veg is left over in the fridge, but also using milk which is currently one of the most wasted foods in the UK.

Serves [5]

Ingredients

• 4 tablespoons extra virgin olive oil

• 1 large onion, chopped

• A mix of veggies (e.g. 1 small aubergine, 1 medium courgette, 1 red pepper – cut into small chunks)

• 2 garlic cloves 100 grams dried red split lentils

• 2 x 400 grams tin chopped tomatoes

• 2 teaspoons dried oregano

• 1 vegetable stock cube

• 150 grams spinach leaves or kale

• 9–10 dried lasagne sheets (some are egg free)

For the white sauce

• 3 tablespoons olive oil

• 100 grams plain flour

• 800 millilitres milk (dairy or oat milk work well)

• 3 tablespoons nutritional yeast flakes

• 1 bay leaf (optional)

• ¼ teaspoon ground nutmeg

Method

1. Delete this Preheat the oven to 180C. 

2. Heat the olive oil in a large, non-stick saucepan and fry the onion for 3 to 4 minutes, or until softened. Add the aubergine, courgette, pepper and mushrooms and fry for 10 minutes, stirring regularly.

3. Add the garlic and cook for another 30 seconds, then stir in the red lentils, tomatoes, oregano and crumbled stock cube.

4. Refill one of the tomato tins with water and pour into the pan. Stir well, bring to a simmer and cook for 15 minutes, stirring regularly. Add the spinach or kale leaves, a handful at a time and cook for 1 to 2 minutes more (a bit longer for kale). 

5. While the vegetables are simmering, make the white sauce. Heat the olive oil in a saucepan. When it is hot add the flour and cook, stirring all the time, for 1 minute. Stir in the milk, yeast, bay leaf and nutmeg and season well with salt and pepper. 

6. Bring to a simmer, whisking constantly over a moderate heat for 4 to 5 minutes, or until smooth and thickened.

7. Spread a third of the vegetable mixture over the base of an ovenproof dish and cover with a single layer of lasagne sheets. Top with another third of the vegetable mixture (don’t worry if it doesn’t cover evenly) and a second layer of lasagne sheets. 

8. Pour over just under half of the white sauce, after removing the bay leaf, and very gently top with the remaining vegetable mixture. Finish with a final layer of lasagne and the rest of the white sauce. 

9. Bake for 35 to 40 minutes, or until the pasta has softened and the topping is nicely browned and bubbling. Stand for 5 minutes before cutting to allow the filling to settle. Enjoy.

Recipe provided by Mark Breen of Seasonal Kitchen.

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