Meat Free Monday is always an exciting day in my house. I get a kick out of watching my family eat a veggie packed meal. (It’s the little things in life that excite a stay at home mum!). I could probably quite happily be a vegetarian but my Husband needs his meat, so it’s always a fun challenge for me to create something new, delicious and meat free that he will enjoy.
Clean Eating Vegetable Lasagne is the perfect clean eating comfort food. It’s nutritious and delicious and easy to prepare (I love a meal that bakes in the oven whilst I tidy the kitchen and do the dishes). You can serve this with a Clean Eating Everyday Side Salad and you will have probably eaten your vegetable quota for the week!
What if your favourite comfort food?
Clean Eating Vegetable Lasagne
- Yield: 4 Servings
- Ready In:
Clean Eating Vegetable Lasagne is the perfect clean eating comfort food. Its nutritious and delicious and is easy to prepare.
- 1 teaspoon Olive Oil
- 100g 1/2 large Red Onion diced
- 200 grams Courgette sliced and diced
- 200 grams Aubergine sliced and diced
- 200 grams Mushrooms diced
- 1 Pepper any colour - diced
- 3 cloves Garlic minced
- 2 teaspoons Dried Basil
- 1 teaspoon Dried Oregano
- 3-4 teaspoons Bouillon Stock Powder
- 2x390 grams Chopped Tomatoes 2 cartons
- 1 pinch Sea Salt and Black Pepper to taste - optional
- 80 grams Fresh Spinach Leaves
- 6-8 Wholewheat Dried Lasagne Sheets
- 4 Tablespoons Organic Mature Cheddar Cheese grated
- Place the olive oil into a saucepan and add the chopped/diced onion, courgette, aubergine, mushrooms and pepper. Turn the heat to low and cook for 10 minutes, stirring occasionally.
- After the vegetables have softened, add the garlic, basil and oregano and stir for about 30 seconds.
- Add the chopped tomatoes and stock powder and bring to the boil.
- Once bubbling, reduce the heat and allow it to simmer for 20 minutes.
- Meanwhile, preheat the oven to 200°C.
- Once the lasagne sauce has finished simmering, give it a taste and adjust the seasoning, adding salt and pepper if necessary. It needs to be well seasoned as it seems to loose a bit of intensity during its time in the oven.
- In an oven proof dish, (I use a rectangular pyrex dish approximately 17x21 cm) spread a single layer of vegetable mixture on the bottom of the dish.
- Top with a single layer of wholewheat lasagne sheets.
- Top the lasagne sheets with more of the vegetable mixture, and then half of the spinach leaves.
- Top the spinach leaves with a single layer of wholewheat lasagne sheets and then repeat the previous step.
- Finish by topping the last of the spinach leaves with lasagne sheets and the last of the vegetable mixture and sprinkle over the grated cheese.
- Cover with foil and place in the oven for 25 minutes.
- After 25 minutes, remove the foil from the lasagne and allow it to cook in the oven uncovered for a further 10 minutes.
- Serve with a side salad.