Spicy Vegetable lasagne with Herb Topping

Vegetable Lasagne is my favourite comfort food, so I set about combining my own vegetarian recipe with one that was on the Schwartz website that caught my eye : Lasagne with Chilli Bolognese and Thyme & Oregano Topping. Schwartz are looking to encourage people to use more herbs and spices, a sprinkle of this and a pinch of that to tweak and personalise the dishes they make at home. I was definitely up for the challenge, so set about making something hearty, providing your five a day, whilst giving it the Schwartz twist!

The Filling :

2 tins of tomatoes
2 red onions, chopped finely.
1 red or orange pepper diced
5 mushrooms sliced
1 courgette diced
1 finely diced carrot.
A generous dash of tomato purée.
A vegetable stock cube, I like the bolognese variety.
A little water.

To season :

A pinch of Schwartz Sea Salt Mill
A pinch of Schwartz Ground Black Pepper
A pinch of Schwartz Garlic granules

1 tbs Schwartz Chilli Powder Mild

Method:

Start by gently softening the onions, then add the pepper, carrot and courgette and continue to cook on low heat. Once these have softened add the tomatoes and purée, the stock cube and a little water. Also add the seasonings listed above at this point before gently letting this bubble away for 15-20 mins.

Topping

100g (4oz) butter
100g (4oz) plain flour
1.4 litre (2½ pints) milk
400g (14oz) dried pasta sheets
100g (4oz) fresh breadcrumbs
2 tsp Schwartz Oregano
2 tsp Schwartz Thyme
50g (2oz) Parmesan, finely grated

Method:

White sauce is so much better home-made, and its so simple to do. Melt the butter in a pan, add the flour and stir well. Cook for a couple of minutes to cook out the flour. Remove from the heat and add the milk a little at a time. Keep whisking! Place the pan back on the heat and whilst stirring constantly, bring to a boil and cook for a couple of minutes, season with salt and pepper and set to one side. You can add cheese to the sauce at the point, to make a cheese sauce.

Add together the breadcrumbs, cheese and herbs together in a dish and pit this aside also.

Putting the Dish together:

Pre-heat the oven to 180C, 350F, Gas Mark 4.

Spread a little of the Bolognese sauce over the bottom of a 3 litre ovenproof dish. Then cover this with a single layer of pasta sheets, add another layer of the sauce and cover with the pasta sheets again. I usually have three layers, finishing off with a layer of pasta, you then need to add the white sauce on top. Even this out, and spoon over the breadcrumb, cheese and herb mix on top.

Put this in the oven for approximately 50 minutes. Leave to stand for 5 minute, this make it easier to serve.

This warming flavoursome dish is best served with big salad and a balsamic dressing I think. The crisp and crunchy topping makes a lovely change, and the flavours with herbs and chilli was delicious!