Easy Cheesy Veggie Lasagna
Four Cheese Lazy lasagna
As some of you guys know, my kids are a pain in the arsehole when it comes to food. I find it even more infuriating than most as my Dad was a Chef who was passionate about food, and the Captain and I love food so much we would actually have sex with it, if we could.
So… on this basis, and off the back of my little monkeys still not eating their veggies … I’ve got creative once again, while swigging a very large bottle of Pinot Grigio (I can’t cook without a drink).
This recipe is enough for 6 grown adults and/OR 12 little people.
- One 250g pack of mild blue cheese
- One 1/2 cups of parmesan cheese
- One cup of Cheddar cheese grated
- 1 lb of shredded Mozzarella
- 250g Cream Cheese (Philadelphia was my preference)
- Ix large onion
- 5x chopped garlic bulbs
- 2 tablespoons ground Nutmeg
- 2 tablespoons Parsley
- Up to 12 sheets of dry lasagne
- 4 Cups of Tomato sauce (shop bought for lazy me, so that was actually 2 bottles of Dolmio sauce with basil)
- One huge pack (approx) 700g of mixed Frozen organic Vegetables
- 75g butter (or 3 massive spoonfuls)
For the white sauce:
- 4 cups of full fat milk
- 500g double cream
- 1 tablespoons of ground nutmeg
- 1 tablespoon of parsley
- 6 tablespoons of plain white flour (or brown) sieved through before adding to milk
- 1/2 cup of parmesan cheese
- Get the oven heated up to 220 degrees while you’re cooking away. Put all your onions and garlic into a massive pot and start cooking those first with 3 generous nobs of butter (unsalted) until they’re golden brown.
- Once golden brown (after approx 5 minutes), add the frozen vegetable and cook for an additional 5 minutes. Hopefully you were clever enough to have taken the pack out of the freezer at least 45 minutes before so they had defrosted a little.
3. Once you’ve mixed and cooked, add the tomato sauce and stir for another 2 minutes. Then take off the heat.
4. Get out your blender and puree all the vegetables and sauce until it resembles shit after a heavy night out on the town (yes, literally).
5. Once pureed (my kids won’t eat any vegetables if they know about it so I hide all their veg in most dishes), put aside the veggie tomato sauce and start on your white sauce.
6. Pour the milk, ground nutmeg, double cream and parsley into a pan and start heating up for approx 2 minutes. Then start adding the flour through a sieve to stop lumps and keep mixing throughout. Give it another 3-5 minutes and once everything is mixed (add a longer timescale if it’s not), then add the parmesan, cream cheese & blue cheese and cook for another 4/5 minutes.
7. Once the white sauce is ready, get a huge oven dish and start layering the vegetable sauce on the bottom (exactly like you would with a normal meat lasagna). Then add a sheet of dry lasagna, more vegetable sauce & a ladle of the white sauce around the edges. While doing this, also start adding shredded mozzarella cheese between each layer. Yes, its very cheesy but it tastes sooo good!! So for you idiots out there who simply don’t get it… (a) vegetable sauce (B) ladle of white sauce spread around the edges and, (c) then shredded mozzarella on the veg sauce before adding another sheet of lasagne, (d) start the process all over again.
8. Once all the sauce is used up (ensure you have enough white sauce left for the very top layer though), put your final sheets of lasagna on top, spread white sauce over it and sprinkle with parmesan and any remaining mozzarella. Also sprinkle some ground nutmeg across the top and some parsley.
9. Pop the dish into the oven at 180 degrees for approx 45/50 minutes (or until golden brown). See finished dish below……this is friggin delicious!!!
I promise you, the kids will love this and so will any adult who’s a cheese or pasta lover (and doesn’t have issues with calories). As theres so much of this pasta leftover, I tend to cut it into portions and freeze the remainder.
Now for your prize below……. Job well done Mamma!