How to make homemade vegetarian lasagna

My girlfriend made a homemade vegetarian lasagna, that was easy to make and tasted great! So I thought I would share the quick and simple tips on how to make this lovely dish.

 

Ingredients you need:

• Bolognese Beanfeast
• Lasagne sheets
• Mature cheddar cheese
• White lasagne pasta sauce

Note: I’m unsure if the Beanfeast product range is available outside of the UK. In the UK we purchase it from Morrisons or Tescos. We have also purchased it from Somerfield before. The price does vary between supermarkets though, so if you shop at a few supermarkets, best check out the prices first before deciding where to buy the food from. We brought our cheese, sheets and white lasagne pasta sauce from tesco. We don’t eat eggs, so brough the egg free lasagne sheets.

 

Step 1 – Cook the Bolognese beanfeast

It is entirely up to you whether you microwave the bolognese beanfeast, else cook it in a pan on the hob. I can’t tell the difference and the microwave method is quicker and easier. By using the bolognese beanfeast, it saves a lot of hassle when making this recipe.

 

Step 2 – Create the layers of the vegetarian lasagna

Here is the tough part, which is creating the layers. At the bottom of a pyrex dish (easier if a square or rectangle one, but we use a circle!), you place roughly a quarter of the cooked bolognese, then add a layer of lasagne sheets. Then you spoon uncooked white lasagne pasta sauce and add another layer of lasagne sheets.

You repeat this process, but the second time you add a layer of cooked bolognese add all the bolognese and the same for the white sauce. Do not add any lasagne sheets on top of the final layer of white sauce.

The result will be two layers of bolognese and two layers of white sauce, separated by sheets, with the final layer being the white sauce.

In the photo above you can see the bolognese, then sheets, white sauce, bolognese, sheets, white sauce.

 

Step 4 – Grate the mature cheddar cheese

Also in the photo above you can just see the grated cheese. It is entirely up to you how much mature cheddar cheese you grate. Don’t make it too thin though, and then place over the last layer of white sauce.

In the next photo you can see the mature cheddar cheese layered across the top. The pyrex dish was placed onto an oven tray to catch anything that bubbled over.

 

Step 5 – Cook in the oven

Place the homemade vegetarian lasagna in the oven and cook at gas mark 6 (200°C) until the top layer is golden brown, which in our oven is 30-40 minutes.

 

What to serve with the dish?

A salad is a good idea or just some shredded ice-berg lettuce with a bit of lemon drizzled over it. Another great accompaniment is homemade garlic bread.

The homemade egg free vegetarian lasagna is cheap, easy to cook and tastes great!