Hidden Vegetable Lasagne by Hayley Illidge

Hidden Vegetable Lasagne by Hayley Illidge

This gorgeous lasagne is perfect for all the family and so much fun to make. Serve with some dipping bread or salad for extra nutrition.

Serves 2 adults and 2 children


Lasagne sheets
Cheddar cheese for topping
Bolognese sauce
White sauce

Ingredients for Bolognese sauce

1x onion (finely chopped)
2x garlic cloves (crushed & finely chopped)
1x carrot (grated)
1x courgette (grated)
250g beef mince
1x beef oxo or stock cube
1tbsp Spice Kitchen Italian spice mix
1 tin chopped tomatoes
1 tbsp tomato purée/ paste
Olive oil

Ingredients for White sauce

50g Butter
50g Flour
550ml Milk
Salt (optional)
Black pepper

**If baking your lasagne immediately, preheat the oven to 160C fan. 

Method the bolognese

1. Put a deep frying pan over a medium heat with a splash of oil
2. Add your onion and garlic and cook until soft
3. Add your beef mince and cook until brown
4. Add your carrot, courgette. tomato purée & Italian spice mix and cook for 2 minutes
5. Add your chopped tomatoes and beef stock cube. Fill your empty tomato tin half full with water and add this to the pan
6. Bring to the boil and then simmer for 10 minutes

Method for the White sauce

1. Melt your butter in a saucepan
2. Once melted add the flour stirring until you have a paste like consistency (a roux)
3. Add your milk gradually to the roux stirring as you go until you’ve added all of the milk and you have a smooth sauce
4. Season with salt and pepper to taste and cook until your sauce has thickened
(If your sauce is too thick for your liking, add continue to add milk until you reach your preferred consistency)

To make your lasagna you will need an oven proof dish, I like to start off with a bolognese layer, top with a few tbsp of your white sauce before covering with your lasagne sheets. Repeat until your oven dish is almost full. Once you have your final layer of lasagne, cover this with white sauce only before sprinkling with grated cheese.

Bake in the oven at 160C fan for 45 minutes or until golden.

Recipe by Hayley Illidge from @the_littlest_foodie

⁣⁣Will you be trying this? If you do, remember to tag @the_littlest_foodie and @spicekitchenuk 😊