200g frozen garden peas
400g tin chopped tomatoes
Half an onion, finely chopped
Half a celery stick, finely chopped
2 garlic cloves, peeled & chopped
1 medium carrot, chopped
1 tablespoon tomato puree
1 tablespoon vegetarian (fish-free) worcestershire sauce
1 tablespoon red wine vinegar
1 tablespoon caster sugar
7 or 8 lasagne sheets
Small handful of chopped fresh parsley
Handful of grated cheddar
1 teaspoon English mustard
2 dessert spoons plain flour
preparation 10 mins • you cook for 25 mins •
Watch a 30 second preview of my cook-along video below
Lasagne is such a popular dish, made evident by how many restaurants serve it! I prefer vegetarian lasagne as the meat is never the star of the show anyway. The best bit is surely the delicious sauce?! Made properly, lasagne should have three sauces - fresh tomato, rich white and creamy cheese. Making all three from scratch is so easy, and much tastier than any packet or jar. By replacing mince with garden peas you lose none of the flavour but gain healthy nutrients! This meat-free lasagne easily stands up to any beef version. It is a two part recipe. In part one, we cook the tomato sauce and in part two, we cook the cheese & white sauces and build the lasagne.
Large frying pan/wok for the tomato sauce.
1 medium & 1 small saucepan for the cheese & white sauces
1.5 litre ovenproof dish
Spoons to stir
Before you start, have all the vegetables chopped and ready. Have all your bottles and tins open. Part one is all at the hob so try to have everything as close as possible. Put your frying pan/wok on a high heat and click here!
Before you start, have the butter, milk, mustard and parsley to hand. Put both saucepans on the hob and click here!