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
grams
to
cups
Method
Preheat oven to 200°C (400°F, gas mark 6).
Melt the butter in a saucepan. Stir in the flour and cook for 1-2 mins.
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.
Add half the grated cheese and heat gently for 1 min, whisking until the cheeses have melted, season with nutmeg, salt and black pepper.
Put the creamed mushrooms into a bowl and combine with half the cheese.
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.
Pour the remainder of the cheese sauce over the top of the lasagne, sprinkle with the remaining Gruyere and Parmesan.
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 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.
His passion for food started when he was a young boy after his Dad became the catering manager at Castle Howard, where at just 12 years old, James helped cook dinner for the Queen Mother when she visited the estate.
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, cooking up delicious and simple recipes (opens in new tab) suitable for all the family.
As well as Saturday Kitchen, he’s also appeared on Ready Steady Cook, The Great British Menu and is a regular on This Morning.
Alongside his successful TV career, James has a number of restaurants all over the country and is the Executive Chef for Virgin Trains East Coast where he’s responsible for developing all of the First Class menus.
He has been with long-term partner, TV Producer Louise Davis since 2011. He is a huge dog lover and has two dogs, Ralph and Cooper.
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