Tomato Lasagne

Tomato Lasagne

Tomato Lasagne

I’ve been wanting to make a lasagne for *ages*. But DD1 (4.4) has recently gone off any kind of fake meat (although she did scoff down some quorn chilli on a baked potato
the other week), and is increasingly fussy with her veg.

She will eat steamed brocolli & carrots until they are coming out of her ears, but won’t (knowlingly) touch mushrooms or courgette & only likes ‘crunchy’ peppers

So I thought I would make a plain cheese & tomato lasagne….. <sigh> just the thought of it bored me which is why I kept putting off making it.

Then I saw thisrecipe & decided to just make it – if she didn’t eat it, I wouldn’t try again for a few months, if she did – I would come up with some cunning plans as to how to include veg in it (I don’t really approve of ‘hiding’ veg, but hey-ho)

Thankfully both DD1 & DD2 (1.10) loved it! DH liked it because it was lasagne, and I was very pleasantly surprised to find that it wasn’t as boring a meal as I expected it to be! While eating it, DD1 & I discussed what we could put in it next time & decided on peas & sweetcorn. I might also sneak some courgette or peppers into the tomato sauce.


  • 3 onions, chopped
  • 1 tablespoon organic unsalted butter
  • 2 tablespoons olive oil
  • 0.5 teaspoon dried oregano
  • 0.5 teaspoon dried thyme
  • 8 garlic cloves, crushed
  • 3 tins chopped tomatoes
  • 1 cup chopped fresh parsley
  • 0.25 cup fresh orange juice
  • 18 sheets dry no-boil lasagne (1lb)
  • 200g organic mature cheese, grated
  • VEGETARIAN parmasan-style cheese

to serve

  • salad


First, make the sauce:

  1. Cook onions in butter and oil with oregano, thyme, and salt and pepper to taste in a large saucepan over moderate heat, stirring, until onions are softened.
  2. Add garlic and cook, stirring, 1 minute.
  3. Add tomatoes and simmer, uncovered, stirring occasionally, until slightly thickened, about 18 minutes. Remove from heat and stir in parsley, orange juice, and salt and pepper to taste.

When you’re ready to assemble the lasagne:

  1. Preheat oven to 375°F. and butter an appropriate baking dish. We used a dish 30×18 cm.
  2. Soak lasagne sheets in hot water to cover by 1 inch until softened and flexible, about 20 minutes.
  3. Spread 1 1/2 cups sauce in baking dish
    and top sauce in each dish with drained pasta sheets, overlapping if necessary.
  4. Sprinkle 1 cup cheese and 1/4 cup parmesan-style cheese evenly in each dish. Top with more drained pasta sheets, overlapping if necessary.
  5. Repeat layering with 1 cup cheese, 1/4 cup parmesan-style cheese, 1 cups sauce, and drained pasta sheets in each dish.
  6. Finish assembling lasagne by topping each with 1 cups sauce. (You will have leftover sauce and cheese.)
  7. Bake lasagne, covered with foil, in
    middle of oven 30 minutes. Remove foil and sprinkle evenly with remaining 2 cups cheese. Bake until bubbling and cheese is melted, about 10 minutes more.
  8. Serve lasagne with salad.

Vegetarian. One husband, Two cats, Three kids.

Tagged with:
Posted in 2013, Light Meals, Main Meal, Vegetarian

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