Delia Smith Lasagne Vegetarian

Delia Smith’s Vegetarian Lasagne is a delectable fusion of vibrant peppers, courgette, and sweet potato bathed in a sumptuous tomato sauce, layered with lasagne sheets, and crowned with a cheesy symphony. With a quick 40-minute bake time, this recipe serves 4-5, offering a swift and savory culinary experience.

More Delia Smith Recipe:

• Delia Smith Vegetarian Goulash
• Delia Smith Puttanesca
• Delia Smith Carbonara

🧡 Why You’ll Love This Vegetarian Lasagne Recipe:

• Wholesome Vegetables: Delia Smith’s Vegetarian Lasagne is packed with vibrant and nutritious vegetables like peppers, courgette, and sweet potato.
• Satisfying Layers: Enjoy the comfort of layered lasagne sheets, creating a hearty and filling dish.
• Flavorful Fusion: The recipe blends Italian seasoning, garlic, and chili flakes for a burst of delicious and harmonious flavors.

❓ What Is Delia Smith Vegetarian Lasagne Recipe?

Delia Smith’s Vegetarian Lasagne combines roasted vegetables with a zesty tomato sauce, layered between lasagne sheets, and topped with a cheesy bechamel sauce. The result is a mouthwatering dish with a perfect balance of flavors.

🌶 Delia Smith Lasagne Vegetarian Ingredients

• 2 yellow or red peppers, seeds removed, cut into roughly 2cm/¾in chunks
• 1 courgette, about 300g/10½oz, quartered lengthways and cut into roughly 2cm/¾in chunks
• 1 large sweet potato, peeled and cut into roughly 2cm/¾in chunks
• 3 tbsp extra virgin olive oil
• 1 large onion, finely chopped
• ½ tsp dried chilli flakes
• 2 garlic cloves, crushed
• 2 x 400g tins chopped tomatoes
• 2 tsp Italian seasoning or dried oregano
• 1 vegetable stock cube
• 200ml/7fl oz cold water
• 100g/3½oz young spinach leaves (optional)
• 9–10 dried lasagne sheets
• salt and freshly ground black pepper

For the cheese sauce

• 75g/2½oz plain flour
• 75g/2½oz butter, cubed
• 750ml/1¼ pint milk, semi-skimmed or full-fat
• 125g/4½oz mature cheddar, coarsely grated
• 75g/2½oz grated mozzarella, or extra cheddar

🥘 How To Make Delia Smith Lasagne Vegetarian

1. Start by heating the oven to 200C/180C Fan/Gas 6. 
2. Place the sweet potato, zucchini, and peppers on a big baking sheet. 
3. Add salt and pepper, then drizzle with 2 tablespoons of the oil and toss with the other ingredients.
4. For 30 minutes, or until softened and slightly browned.
5. Toss the onion in the remaining oil and cook it slowly for 5 minutes, stirring it often, while the veggies roast.
6. For a few more seconds, add the garlic and chili. Combine the tomatoes, Italian spice (or dried oregano), and broken up stock cube. 
7. Combine with the water and slowly bring it to a simmer. For 10 minutes, keep stirring. Not to be used.
8. In a big saucepan, heat the milk, butter, and flour over medium-low heat. The sauce will get thicker and smoother as you keep whisking it with a big metal whisk. 
9. When cooking in a nonstick pan, use a whisk with a plastic cover. Using your best judgment, add about two-thirds of the cheeses and season to taste.
10. Remove the veggies from the oven and add them to the pan with the tomato sauce. 
11. After you add the spinach, cook for three minutes. Add a lot of ground black pepper and salt to taste.
12. Place one layer of lasagne on top of a third of the vegetable filling in a 2½–3 liter/4½–5 pint ovenproof lasagne dish. Attach a second layer of lasagne and another third of the veggie mixture on top. It’s okay if it doesn’t cover the whole thing.
13. Add just under half of the cheese sauce on top, and then layer the rest of the veggie mixture on top very carefully. 
14. Lastly, add the last layer of lasagna and the rest of the cheese sauce. Decorate with the cheese that was saved.
15. There should be soft pasta and golden, bubbly topping after 35 to 40 minutes in the oven. Set the filling down for 5 minutes before cutting.

💭 Recipe Tips:

• Even Roasting: Ensure even roasting of vegetables by tossing them with oil and seasoning before placing them on a baking sheet.
• Layering Technique: While layering lasagne sheets and filling, don’t worry if the sheets don’t cover the entire dish; it adds to the rustic charm.
• Cheese Topping: Save some cheese to sprinkle on top before baking for a golden, bubbly finish.

🥗 What To Serve With Delia Smith Vegetarian Lasagne?

Pair this delightful lasagne with Crisp Green Salad, Garlic Bread or Breadsticks, Roasted Vegetables, Herb-infused Olive Oil, Herb-infused Quinoa or Couscous.

🎚 How To Store Leftovers Vegetarian Lasagne?

• In the Fridge: Store Leftovers Vegetarian Lasagne in an airtight container in the fridge for up to 3 days.
• In the Freezer: Store Leftovers Vegetarian Lasagne in a freezer-safe container for up to 2 months.

🥵 How To Reheat Leftovers Vegetarian Lasagne?

• In the oven: Cover Leftovers Vegetarian Lasagne with foil reheat for 15-20 minutes.
• In the microwave: Reheat Leftovers Vegetarian Lasagne in a microwave-safe dish,and heat on medium for 2 to 3 minutes. 
• In the air-fryer: Place Leftovers Vegetarian in a heatproof container and reheat for 8-10 mins at 320°F.

FAQ’S

More Delia Smith Recipe:

• Delia Smith Macaroni Cheese
• Delia Smith Beef Stroganoff
• Delia Smith Meatballs Goulash

Delia Smith Vegetarian Lasagne Nutrition Facts

• Calories: 295
• Total Fat: 17g
• Saturated Fat: 9.1g
• Trans Fat: 0ggrams
• Polyunsaturated Fat: 1g
• Monounsaturated Fat: 5.3g
• Cholesterol: 71mg
• Sodium: 444mg
• Total Carbohydrates: 18g
• Dietary Fiber: 2.4g
• Sugars: 3.8g
• Protein: 18g
• Potassium: 422.4mg