Vegetable Lasagne With Diabetic-Friendly Sauce Recipe

About this recipe

A wholesome vegetarian lasagne featuring stir-fried vegetables and a creamy diabetic-friendly sauce, perfect for a satisfying dinner.

Ingredients

• - Filippo Berio Garlic Flavoured Olive Oil
• NaN Unsweetened Almond Beverage
• - Dolls House Miniature Handmade Parmesan Cheese Wheel
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 450G Pack'D Organic Broccoli Florets
• - Tomato Sauce With Garlic Vorrei Cooking & Table Sauces Pasta Sauce Italian Cuisine Italian Food Tomato Sauce For Pasta
• 250G Fresh Pasta Co Fresh Egg Lasagne Sheets
• - Bazachi Arla Pro Mozzarella Professional Grated Cheese
• 5 Kg Caputo Integrale Whole Wheat Flour, 5Kg
• - Tata Salt
• 500G Aunt Bessie'S Maple & Thyme Glazed Carrots

Instructions

1. 1. Preheat the oven to 375°F (190°C).
2. 2. For the sauce, melt 4 tbsp olive oil in a heavy saucepan over low heat. Add 4 tbsp whole wheat flour and cook, stirring constantly, for 2 to 3 minutes to form a roux.
3. 3. Gradually add 2 cups unsweetened almond milk, stirring constantly until the sauce thickens. Add 2/3 cup grated Parmesan cheese and season with 1/2 tsp salt. Set aside.
4. 4. Heat 2 tbsp olive oil in a skillet over medium heat. Add 1 chopped onion, 1 cup chopped broccoli, and 2 diced carrots. Stir-fry for 5 to 7 minutes until the vegetables are tender but still crisp.
5. 5. Spread 1 cup tomato sauce evenly over the bottom of a baking dish. Layer 12 oz lasagne sheets, stir-fried vegetables, sauce, and 4 cups shredded mozzarella cheese. Repeat layers until all ingredients are used, finishing with mozzarella cheese on top.
6. 6. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is golden and bubbly.
7. 7. Let the lasagne cool for 5 minutes before slicing and serving.