This easy vegetarian lasagne recipe, rated 4.5 stars by 282 users, promises a hearty meal with a prep time of 25 minutes and a cooking time of just over an hour

The Good Food team presents an easy and delectable vegetarian lasagne, perfect for a family dinner. With a prep time of 25 minutes and a cooking time of 1 hour and 10 minutes, this recipe serves 6 people and is rated 4.5 out of 5 stars by 282 users. The lasagne can be prepared using ready-made tomato and white sauces or by making the sauces from scratch and freezing them for future use.

To prepare this lasagne, you need the following ingredients: 3 red peppers cut into large chunks, 2 aubergines sliced ½ cm thick, 8 tablespoons of olive oil, 300g of lasagne sheets, 125g of mozzarella, and a handful of halved cherry tomatoes. For the tomato sauce, gather 1 tablespoon of olive oil, 2 finely chopped onions, 2 sliced garlic cloves, 1 roughly chopped carrot, 2 tablespoons of tomato purée, 200ml of white wine, 3 cans of 400g chopped tomatoes, and a bunch of basil leaves. The white sauce requires 85g of butter, 85g of plain flour, and 750ml of milk.

Begin by making the tomato sauce. Heat the olive oil in a saucepan and add the onions, garlic, and carrot. Cook over medium heat for 5-7 minutes until softened. Increase the heat slightly and stir in the tomato purée, cooking for 1 minute before pouring in the white wine. Allow it to cook for 5 minutes until it has reduced by two-thirds. Add the chopped tomatoes and basil leaves, bring to a boil, then simmer for 20 minutes. Once done, leave the sauce to cool and blend it in a food processor. This sauce can be refrigerated for up to three days or frozen for three months.

Next, prepare the white sauce. Melt the butter in a saucepan, stir in the plain flour, and cook for 2 minutes. Gradually whisk in the milk, bring to a boil while stirring, then reduce the heat and cook until the sauce thickens and coats the back of a wooden spoon. This sauce can also be refrigerated for up to three days or frozen for three months.

Preheat the oven to 200C/180C fan/gas 6. Lightly oil two large baking trays and add the peppers and aubergines. Toss them with olive oil, season well, and roast for 25 minutes until lightly browned. Then, reduce the oven temperature to 180C/160C fan/gas 4. Lightly oil a 30 x 20cm ovenproof dish and start layering the lasagne. Arrange a layer of roasted vegetables on the bottom, pour over a third of the tomato sauce, and top with a layer of lasagne sheets. Drizzle a quarter of the white sauce over the pasta and repeat until you have three layers of pasta.

Finally, spoon the remaining white sauce over the top layer of pasta, ensuring the entire surface is covered. Scatter the mozzarella and cherry tomatoes over the top and bake for 45 minutes until bubbling and golden.

Analysis:

This vegetarian lasagne recipe reflects the growing trend of plant-based diets and the demand for simple yet nutritious meals. From a culinary perspective, the combination of roasted vegetables, homemade tomato and white sauces, and mozzarella ensures a flavorful and satisfying dish. The recipe’s flexibility allows for the use of ready-made sauces, making it accessible for cooks of all skill levels.

Politically, this recipe aligns with increasing advocacy for reduced meat consumption due to environmental concerns. Plant-based meals like this lasagne help lower carbon footprints and promote sustainable eating practices. Economically, the ingredients used in this recipe are affordable and easily sourced, making it a cost-effective option for families looking to incorporate more vegetarian meals into their diet.

Sociologically, this recipe caters to the diverse dietary preferences within households, promoting inclusivity at the dinner table. It addresses the needs of vegetarians and those looking to reduce meat intake without compromising on taste or nutrition. Additionally, the recipe’s simplicity encourages home cooking, which can strengthen family bonds and foster healthier eating habits.

From a gender perspective, this lasagne recipe provides an opportunity for shared cooking responsibilities within households, breaking traditional gender roles associated with meal preparation. It also offers a practical solution for busy individuals seeking quick and healthy meal options.

In terms of race and minority considerations, vegetarian recipes like this lasagne can be adapted to include culturally specific vegetables and spices, making it versatile and inclusive of diverse culinary traditions. The recipe’s adaptability encourages experimentation with different ingredients, allowing for personalized touches that reflect individual cultural backgrounds.

Overall, this vegetarian lasagne recipe not only delivers on taste and ease but also promotes sustainable, inclusive, and healthy eating practices. It stands as a testament to the versatility and appeal of plant-based meals in contemporary cuisine.