Vegetable Lasagne

Pre-heat oven to: 180°C/350°F/Gas 4
Time in oven: 45 minutes
Serves: 4-6


5 tblsp olive oil
1 large onion, roughly chopped
1-2 garlic cloves, crushed
1 large green pepper, chopped
1 large red pepper, chopped
1 lb/450g courgettes, sliced
1 ½ oz/35g butter or margarine
1 lb/450g mushrooms, sliced
salt and freshly ground pepper
1 pt/600ml tomato sauce
¼ tsp freshly grated nutmeg
1 pt/600ml coating cheese sauce
8 oz/225g lasagne
2 oz/50g Parmesan cheese, freshly grated
few sprigs of fresh basil


1. Heat 2 tblsp oil in heavy-based frying pan.
2. Add onion, garlic and peppers. Fry gently for about 10 minutes until they are soft. Remove from pan with slotted spoon and put into bowl.
3. Fry courgettes in batches for about 5 minutes, until slightly coloured, and turn frequently, adding more oil as necessary.
4. Remove courgettes from pan with slotted spoon and set aside in bowl with onions and peppers.
5. Melt butter in pan, add mushrooms a few at a time and fry over brisk heat until slightly coloured. Remove each batch with slotted spoon and mix with other vegetables.
6. Return all vegetables to pan and season. Mix together with tomato sauce.
7. Make cheese sauce (see white sauce on page 349). Add nutmeg.
8. Spoon one third of tomato sauce mixture over base of a greased 12″/30cm square baking dish. Cover with one third of cheese sauce and arrange one half of pasta on top.
9. Repeat layers of tomato, cheese sauce and pasta, ending with cheese sauce on top.
10. Sprinkle Parmesan cheese evenly on top. Bake until golden and bubbling.
11. Decorate with sprigs of basil. Serve hot with garlic bread.

Fiona MacNicol, Fort William