Vegetarian Potato Lasagne Recipe
This vegetarian potato lasagne recipe swaps pasta for sliced potatoes to produce a delicious lasagne that's naturally gluten free and tastes amazing.
Servings: 6 servings
Equipment
- Large pan
Ingredients
For the tomato vegetable sauce
- 1 tbsp olive oil
- 2 cloves garlic finely chopped
- 1 brown onion finely chopped
- 2 courgette (zucchini) small diced
- 3 peppers small diced
- 2 tsp dried sage
- 1.2 kg canned chopped tomatoes
- 15 g fresh basil thinly sliced
- 1 bay leaf
- Salt and pepper
For the potatoes
- 1.2 kg Desireé potatoes peeled
- 2 tbsp olive oil
For the white sauce
- 45 g slightly salted butter
- 45 g plain white flour (all purpose flour) gluten free flour, if required
- 640 ml milk
- 75 g mature cheese grated (vegetarian, if required)
- 1 tsp parsley
- Salt and pepper
For the topping
- 100 g mature cheese grated (vegetarian if required)
- 1 tsp parsley
Instructions
Make the tomato vegetable sauce
- Warm the oil in a large non-stick pan.
- Add the onion and garlic and sweat over a medium heat until translucent. This can take 8-10 minutes.
- Add the courgettes, peppers, sage and a pinch of salt and pepper and fry for a further 5 minutes.
- Add the tomatoes, basil and bay leaf.
- Stir, bring up to a simmer, then leave bubbling away for about 15 minutes, stirring occasionally until it has reduced.
- Turn off the heat, season to taste and set aside.
Prepare the potatoes
- While the tomato sauce is simmering, you can get on with the other elements.
- Cut any of your large potatoes in half so that they’re all of a similar size.
- Place in a pan and cover with water. Bring to the boil and simmer for 5 minutes until just becoming tender.
- Tip into a colander to drain and leave until cool enough to handle.
- Cut into thin 2-3mm slices and place on a plate, drizzling sparingly with a little olive oil as you go so that they don't all stick together.
Make the white sauce
- Put the milk, flour and butter in a non-stick pan.
- Whisk over a gentle until it begins to thicken. Taste to make sure the flour has 'cooked out' , meaning you can't taste it.
- Add the grated cheese, parsley and pinch of salt and pepper.
- Stir through until melted, then take off the heat and season further, if necessary.
Assemble the lasagne
- Grease a large lasagne tray or casserole dish.
- Spread a half of the tomato sauce, then cover with a single, slightly overlapping layer of potato. Repeat with the other half of the sauce and another layer of potato.
- Pour the cheese sauce on top, spreading to the edges.
- Sprinkle the grated cheese on top of the lasagne, followed by the parsley and a good pinch of pepper.
- Place in the oven at 200C (180C fan/400F) and bake for 20 minutes. Check half way and if the top is looking like it's browning too soon, just cover the dish with a hat of silver foil and return to the oven to finish baking.
- Push a sharp knife into the centre of your lasagne to make sure the potatoes are cooked through - there should be no resistance.
- Your lasagne will firm up as it cools, so if you want to serve neat slices allow it to cool for 15 minutes before cutting and plating up.
Video
Nutrition
Calories: 393kcal | Carbohydrates: 26g | Protein: 14g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 574mg | Potassium: 882mg | Fiber: 4g | Sugar: 14g | Vitamin A: 1375IU | Vitamin C: 80mg | Calcium: 430mg | Iron: 3mg
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