Main courses
Vegetable Lasagna
Prep Time
15 minutes
Cooking TIme
40 minutes
Ingredients
For the Lasagna
- 4 lasagna sheets
- 2 tbsp Kerrygold Original Irish Butter
- 1 brown onion
- 1 tsp minced garlic
- 1 cup diced zucchini
- 1 cup diced carrot
- 1 cup diced sweet potato
- 1 cup diced small leeks
- 1 cup mushrooms
- 1 cup butternut, chopped
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/2 tsp chili flakes
- 1 tsp dried oregano
- 1 tsp dried parsley
- 1 cup vegetable stock
- 1 cup diced tomatoes, canned
- 2 tbsp barbeque sauce
- 1 tsp tomato paste
- 1 tbsp chili sauce of choice
For the Bechamel Sauce
- 1 tbsp Kerrygold Original Irish Butter
- 1 tsp cinnamon powder
- 1 tsp nutmeg powder
- 1 tsp salt
- 2-3 tbsp flour
- 1 1/2 cups of grated cheddar cheese
- 2 cups whole milk
- Extra cheese for topping
Directions
Recipe by Zorah Booley (@inthemidnightkitchen)
Set your stove to a medium-heat then. in a medium-sized pan or pot, melt the butter and then add in the onions and garlic and allow to simmer for 5 minutes. Once fragrant, add in the vegetables and stir.
Sprinkle all the spices and herbs on top and stir to get everything coated with the spices. Add in the stock and tomatoes and stir again. Allow to simmer for 10 minutes with the lid on.
Now add in the sauces and combine, set the heat to medium, cover with a lid and allow to simmer until the vegetables are soft for 20 minutes. While that is cooking, make your bechamel sauce.
In a small pot, allow the butter to brown, then add in the cinnamon, nutmeg and salt and stir and then add in the sifted flour and whisk.
Add in the milk on low to medium heat and keep stirring with a wooden spoon until the sauce becomes thick. After 5 minutes, toss in the grated cheese and once melted and the sauce is thick. Remove from heat.
Layer your lasagna by placing two sheets at the bottom of a square oven-safe dish (20cm), then top with half the vegetable mix and then coat with half of the bechamel sauce. Continue until both ingredients are in the dish. Add more lasagna sheets if needed.
Bake in the oven for 15 minutes at 220°C then remove from the oven and allow to cool for 10 minutes.
*Chef's note: you can steam your veggies in advance to make the cooking time less.
Set your stove to a medium-heat then. in a medium-sized pan or pot, melt the butter and then add in the onions and garlic and allow to simmer for 5 minutes. Once fragrant, add in the vegetables and stir.
Sprinkle all the spices and herbs on top and stir to get everything coated with the spices. Add in the stock and tomatoes and stir again. Allow to simmer for 10 minutes with the lid on.
Now add in the sauces and combine, set the heat to medium, cover with a lid and allow to simmer until the vegetables are soft for 20 minutes. While that is cooking, make your bechamel sauce.
In a small pot, allow the butter to brown, then add in the cinnamon, nutmeg and salt and stir and then add in the sifted flour and whisk.
Add in the milk on low to medium heat and keep stirring with a wooden spoon until the sauce becomes thick. After 5 minutes, toss in the grated cheese and once melted and the sauce is thick. Remove from heat.
Layer your lasagna by placing two sheets at the bottom of a square oven-safe dish (20cm), then top with half the vegetable mix and then coat with half of the bechamel sauce. Continue until both ingredients are in the dish. Add more lasagna sheets if needed.
Bake in the oven for 15 minutes at 220°C then remove from the oven and allow to cool for 10 minutes.
*Chef's note: you can steam your veggies in advance to make the cooking time less.
