Thursday, 24 November 2011


Serves 4

( Vegetarian dish, vegan if cooked without cheese)


-1 onion
-1 garlic clove
-1 aubergine
-2 small courgettes
-200g mushroom
-6 wholewheat lasagne sheets
-half pack (180g) chopped tomato with basil&onion
-olive oil
-salt & pepper
-grated cheese or 3tbsp chopped nuts to garnish

Ingredients for the white sauce:

-1 pack single cream (soya)
-1tbsp rice flour
-1tsp mustard
-1/4tsp grated nutmeg
-salt & pepper

Peal and cut the aubergine and courgettes and grill them in a pan with a little olive oil until almost cooked.
Remove from the the heat, sprinkle with salt and leave it to stand for a little, then pat gently to remove excess moisture.

Finely dice the onion and crush the garlic.Peal and cut the mushrooms.
Sweat the onion and garlic in olive oil for few minutes then add the mushroom and sweat them for further 5 minutes.
Add the chopped tomato and oregano and cooked it for about 10 minutes.

Now prepare the white sauce. Put the ingredients to a pan bring to boil and simmer for few minutes on low heat. Add a bit of water if the sauce is too tick.

Assemble the lasagne. Place 2 lasagne sheets into the baking pan cover it with half of the vegetable  mix and mushroom. Cover it with a layer of lasagne then pour over about half of the white sauce. Repeat the layer and use the remaining white sauce to cover the top.

Sprinkle it with either grated cheese or chopped nuts if you want it to be vegan.
Bake it in a preheated 200 degrees oven for about 40 minutes or until the cheese beginning to brown.

Serve it with fresh salad.
Enjoy :)


  1. I need to try this recipe it looks very good. I love all the ingredients especially the egg plant.