RCI-ND.002.0033.001
Chunky Veg Lasagna
Lasagna is one of man's greater accomplishments. It's difficult to argue other-wise. This is a nice, simple recipe, which uses the accompanying Chunky Veg Bolognese recipe as its base.
Prep15 min
Cook45 min
Total60 min
Servings4
Difficultyintermediate
Ingredients
Method
1
Prepare the béchamel sauce by melting the butter in a medium saucepan over medium heat, then whisk in the cornflour to form a smooth paste.
2
Gradually pour the milk into the butter and cornflour mixture, stirring constantly to prevent lumps from forming.
1 minutes
3
Continue stirring the béchamel until it thickens and coats the back of a spoon, about 5-7 minutes.
6 minutes
4
Remove the saucepan from heat and stir in the grated cheddar and mozzarella, if using, until fully melted and combined.
1 minutes
5
Preheat the oven to 180°C (350°F).
6
Spread a thin layer of the chunky veg bolognese over the base of a 9x13-inch (23x33-cm) baking dish.
1 minutes
7
Arrange lasagna sheets in a single layer over the bolognese, breaking sheets to fit as needed.
2 minutes
8
Spread another layer of the chunky veg bolognese over the lasagna sheets.
1 minutes
9
Pour one-third of the béchamel sauce evenly over the bolognese layer.
1 minutes
10
Repeat the layers of lasagna sheets, bolognese, and béchamel sauce until all ingredients are used, finishing with a generous layer of béchamel on top.
2 minutes
11
Bake in the preheated oven for 35-40 minutes until the top is golden brown and the edges are bubbling.
38 minutes
12
Remove from the oven and allow the lasagna to rest for 5 minutes before serving, which helps it set and makes portioning easier.