This vegetarian lasagna recipe will keep you nice and warm now that the weather is is turning chilly. It’s a very filling dish, hence the name ‘meaty’. However it can be nice to pair it with some garlic bread, or a salad on the side!
- 200g baby spinach
- 250g fresh lasagne sheets
- 125g cheese
- 30g plain flour
- 30g butter
- 400ml milk
- 1/4 tsp nutmeg
- 1 onion, 1 carrot, 1 celery stick- all peeled and finely chopped
- olive oil
- 1 clove crushed garlic
- 80g red or brown lentils (drained)
- 2 Tbsp tomato puree
- 400g tin chopped tomatoes
- 150ml vege stock
- Lentil sauce: Fry onions, carrot and celery in oil for 5 mins. Add garlic 1-2 mins. Stir in lentils, tomato puree, vege stock and tomatoes. Bring to the boil, then turn down the heat and put on the lid to simmer for 15 mins.
- Pre heat oven to 200 ° C
- White sauce: Melt butter, stir in flour to a paste, and whisk in milk. Whisk continuously over medium heat until thick and smooth. Add nutmeg and stir . Simmer gently for a minute.
- Steam spinach, sieve and squeeze out excess liquid.
- Assemble a greased oven proof dish 22x26cm
-Lay down pasta sheets
-2 Tbsp each of lentil and white sauce
(Repeat this process until the dish is full. For the final layer add pasta sheets and finish with white sauce. Grate cheese over the top)
- Cook for 35 minutes
Tip: If you’ve got time assemble two of this dish: cook one to eat, and freeze the other one uncooked for another night. Then when you want to eat the frozen one just move it to the fridge in the morning, and bake it for 35 minutes that evening!
This recipe is from a close family friend of mine, and I just love it! Give it a try yourself and you’ll see what I mean. It’s a pretty hearty vegetarian meal, but you could put some salad or veggies on the side if you fancy!
- 1 Tbsp olive oil
- 2-4 leeks (white bits only)
- 30g baby spinach leaves
- 4 eggs, whisked
- 3/4c low fat milk
- pinch nutmeg
- chopped fresh parsley
- 1/4c grated Parmesan cheese
- 1/4c Gruyere cheese (or replace cheeses with 1/2c regular cheese – working on a student budget)
- salt and pepper
- 1/4c short brown rice
- Optional: add canned tuna or salmon for extra protein
- Sauté leeks in oil until relatively soft – 5 mins
- Add spinach – 1 min
- Add a little water and leave to cool
- Cook the brown rice, in enough water to cover it. Cool the rice
- Add the eggs to the rice and mix together
- Spray a baking dish (20cm) and press the rice mixture into the dish using the back of a spoon
- Blind bake for 15 mins until firm
- Tip leek/spinach mixture into a bowl. Add milk, eggs, nutmeg, parsley, salt and pepper, and cheeses. (This is when you also add the canned fish if you are using any)
- Bake at 180 °C for 50 minutes
Here’s a soupa special recipe for you! Technically its actually more like a stew than a soup, but I couldn’t miss the opportunity to use that great pun! My mum is always cooking this at home, and it’s really satisfying in this colder weather.
- 1 Tbsp olive oil
- 1 clove garlic or 1/2 a tsp minced garlic
- 1 red onion
- 2 carrots
- 2 celery sticks
- 1 potato
- 1 small leek (optional)
- 1/2 tsp dried herbs
- 2 cans of tomatoes
- 4 cups of vege stock
- 1/2 cup cooked pasta (spiral works well)
- 1/8 tsp salt
- Pinch of black pepper
- Can of beans or chickpeas (optional)
- Heat oil, and cook onions, garlic, carrots, celery, dried herbs and leeks (if using), for 15 minutes.
- Add tomatoes, potato, vege stock and beans or chickpeas. Cover and simmer for 30 minutes, until potatoes are cooked.
- Add remaining ingredients and season to taste.
Serve with crusty bread if you like! Enjoy!