Beat the Budget’s loaded vegetable lasagne
- 1 onion, finely chopped
- 250g mushrooms, finely chopped
- 2 cloves garlic, finely chopped
- 400g tin chopped tomatoes
- 40g unsalted butter
- 500ml semi-skimmed milk
- 5 Free From Lasagne Sheets
- 1 aubergine, thinly sliced
- 125g mozzarella, torn
- STORE CUPBOARD
- 1tbsp rapeseed oil
- 1tsp dried mixed herbs
- 40g Asda Free From Gluten Free Plain Flour
- 1tbsp tomato purée
Preheat the oven to 200C/180C Fan/Gas 6.
Cook the onion and mushrooms in the rapeseed oil for 8 mins until the onion is translucent and the moisture from the mushrooms has evaporated.
Add the garlic and mixed herbs, then gently fry for 1-2 mins before adding the tomatoes, tomato purée and 75ml cold water. Stir, reduce the heat to a low simmer and cook for 10-12 mins.
Meanwhile, in a separate pan, melt the butter on a medium heat, then whisk in the flour until smooth. Slowly whisk the milk into the paste, gently turning up the heat until the white sauce has thickened. Season generously with black pepper.
To assemble the lasagne, spread ½ of the tomato sauce over the bottom of a rectangular ovenproof dish about 16cm x 20cm. Top with a layer of aubergine slices, then ½ of the white sauce and 2 whole and 1 half lasagne sheets to fit the dish.
Repeat with the rest of the tomato sauce and the sliced aubergine, then finish with the remaining lasagne sheets and white sauce. Top with the torn mozzarella.
Cook in the oven for 45-50 mins until the mozzarella is golden-brown. Sprinkle with freshly ground black pepper to serve.