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This lasagne recipe is a great way to get your veggies in, and swapping onions for shallots and adding pancetta, chorizo or bacon gives it a lovely smoky sweetness. If you’ve got picky eaters who don’t eat their veg, you can pause at step 3 and blitz the veg mix in a food processor before adding back in – they won’t know a thing!

This dish does take a while, but it’s well worth it, especially for batch cooking. Pop on your favourite podcast and enjoy!

  • Serves 8
  • Freezes well – freeze in portions (Befriend your Freezer here!)
  • Takes around 2 hours from unpacking the shopping to serving
  • Serve with a side salad and garlic bread (we recommend Carraig Rua Sourdough, brushed with olive oil and lots of garlic)

This Lasagne can handle all kinds of veg, depending on what you have in the fridge!

Veggie Packed Lasagne Recipe

Ingredients:

For the Ragu
  • 500g Organic Drumanilra Dexter Beef Mince
  • 1 handful of smoked pancetta, bacon, or chorizo
  • 2-3 stalks celery, finely diced
  • 2-3 carrots, finely diced
  • 1 onion or 2 shallots , finely diced
  • 2 cloves of garlic (although we used 4, that’s personal preference)
  • Half a courgette, finely diced
  • 1 red pepper, finely diced
  • 1.5 handfuls of mushrooms, finely diced
  • 1 small glass of red wine (or however much you’re willing to share)
  • 1 stock cube (chicken or beef stock work well) in 200ml water
  • Tin of chopped tomatoes or passata
  • 2tbsp olive oil
  • Salt, pepper & mixed herbs

Shop all of these organic ingredients here

For the white sauce
  • (You need a whisk for this, no amount of wooden spoon stirring can do as good a job)
  • 1 tbsp plain flour
  • A good knob of butter
  • 450ml milk
  • Pinch of nutmeg (optional)
For the layers
  • Lasagne sheets
  • CHEESE! – cheddar, mozzarella, ricotta or a mix of all 3!
To serve

Veggie Packed Lasagne Recipe Method:

For the Ragu
  1. Heat olive oil on a large pan to a medium heat
  2. Add chopped onion / shallot, celery and carrots, let them sweat for a few minutes
  3. Add mushrooms and courgettes, cook for 2 minutes, then pour this veg mix into a bowl
  4. To the pan add some more olive oil, heat the bacon / pancetta / chorizo for 1 minute then add the beef and pork and brown off
  5. Next, add the veg mix back in
  6. Season well – salt, pepper & mixed herbs
  7. Add a tin of chopped tomatoes
  8. Add the stock (one of our chefs swears that the secret to great home cooking is chicken stock!)
  9. Pour in the red wine
  10. Simmer until the mixture isn’t too wet – this can take a while, 30 minutes or so, stir regularly
For the White Sauce
  1. In a separate saucepan, add a ping-pong ball sized knob of butter and gently melt
  2. Add the same amount of flour and mix thoroughly, let the flour cook, stirring regularly for around 2 minutes
  3. Pour in a dash of milk and whisk until fully incorporated
  4. Keep adding milk and stirring until the white sauce has thickened
  5. Add cheese if you’re feeling cheesy!
Layer it up!
  1. In your lasagne dish, add a layer of ragu, then dollops of the white sauce
  2. Then add a layer of lasagne sheets
  3. Keep layering until your dish is almost full (don’t overfill or it will spill all over your oven and you’ll have to clean it while you should be eating lasagne)
  4. Sprinkle with cheese on top
  5. Bake at 180 for 35 – 45 minutes
  6. Prep your Garlic Bread & salad while you wait!
lasagne recipe

We would have taken a better photo but we were hungry!

Final Important Note: It is a rule that the person who did the cooking gets the crispy cheesy corner pieces!

Jess

Author Jess

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