James Martin's vegetable lasagne recipe

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James Martin's vegetable lasagne
  • Vegetarian
  • healthy
Serves4
Cooking Time1 hours
Nutrition Per PortionRDA
Calories415 Kcal21%
Fat28 g40%

James Martin's vegetable lasagne is a great mid-week meal and it's suitable for freezing!

James Martin's vegetable lasagne is quick and easy and is perfect if you're trying to get the family eating more veg.

Ingredients

  • 6-8sheets lasagne
  • 2 (283g) cans creamed mushrooms
  • 2 (390g) tin ratatouille
  • 50g mature Cheddar cheese, grated
  • 50g Gruyere cheese, grated
  • 50g Parmesan cheese, grated
  • Pinch of fresh nutmeg
  • Salt and freshly ground black pepper
  • 600ml (1 pint) milk
  • 25g (1oz) plain flour
  • 25g (1oz) butter

WEIGHT CONVERTER

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Method

  1. Preheat oven to 200°C (400°F, gas mark 6).
  2. Melt the butter in a saucepan. Stir in the flour and cook for 1-2 mins.
  3. Take the pan off the heat and gradually stir in the milk to get a smooth cheese sauce. Return to the heat, continue stirring. Bring to the boil then simmer for 8-10 mins.
  4. Add half the grated cheese and heat gently for 1 min, whisking until the cheeses have melted, season with nutmeg, salt and black pepper.
  5. Put the creamed mushrooms into a bowl and combine with half the cheese.
  6. Put half the cheese and mushrooms sauce in the bottom of an oven proof dish and pour over 1 can of ratatouille. Lay 3-4 pasta sheets over the top then repeat.
  7. Pour the remainder of the cheese sauce over the top of the lasagne, sprinkle with the remaining Gruyere and Parmesan.
  8. Bake in the oven for 30-40 mins. Allow to stand for 10 mins before serving.
Top Tip for making James Martin's vegetable lasagne

Lasagne is the perfect stress-free dinner. Make it in advance and keep in the fridge until you want to bake it.

James Martin
Celebrity chef and TV presenter

James Martin is best known as the presenter of BBC’s Saturday Kitchen, which he hosted between 2006 and 2016. He's now the host of Saturday Morning with James Martin on ITV.  James started his formal training to become a chef at Scarborough Technical College in 1988 and went on to further his skills at Hostellerie De Plaisance, Saint-Émilion, and Maison Troisgros in France before joining Anthony Worrall Thompson's 'One Ninety Queen's Gate restaurant in London. 

He became head chef at just 22 when he joined Hotel Du Vin and went on to work in some of the best restaurants in London including Harvey’s in Wandsworth, The Square in Mayfair and Alastair Little in Soho. James Martin has been on our TV screen for over 20 years,  hosting Saturday Kitchen, as well as making appearances on Ready Steady Cook, and The Great British Menu and is a regular on This Morning.  He enjoys cooking for his family and making dishes that are delicious and simple recipes that anyone can follow.