Veggie Lasagne
Serves: 3
Prep time: 40 Mins
Cook time: 40 MIns


  • 1 medium onions
  • 1-2 garlic cloves
  • 1 courgette
  • 1 Aubergine
  • 1/2 peppers of 2-3 colours
  • 1 tbsp olive oil
  • 7-8 Lasagne Sheets or more as needed
  • 1 Jar of Tomato based sauce ie Putenesca or use passata x 1 cartons
  • 20g Butter
  • 1/2 pint (300ml) semi milk
  • Corn Flour 2 tsp mix with 50ml water
  • 100g Strong mature Cheese (50g for sauce 50g for topping)
  • 2 tbsp Pesto (1/4 a jar)


Pre-Heat Oven 170C

Use already made roasted veg or chop all the vegetables and place in oil which has been preheated in a baking tray. Cook for 35 minutes.  Remove from oven and cool.

Make White sauce – Heat the milk and butter in a saucepan, when butter has melted, stir continually while adding the cornflour (mixed with a little water) gradually to avoid lumps. When thickened, cook for further 5 minutes add the cheese and the pesto. The sauce does not need to be too thick as the lasagne sheets will need to absorb liquid, so add extra milk as necessary.

Turn up oven to 180c

Take a large oven proof dish, add a spoonful of white sauce to the bottom to stop any sticking, place in a layer of lasagne sheets, then roasted veg, add the tomato based sauce, place in the sheets of lasagne then add the white sauce.

Repeat the process till all the ingredients are used. Top with grated cheese.

Cook for 40 minutes. Serve with green salad


Made in partnership with 121 Dietician, Gillian Killiner