Summer veggie lasagne with blue cheese recipe | delicious. magazine
Our vegetarian lasagne – made with courgettes, red onions, spinach and roasted red peppers – is a summery, meat-free pasta bake topped with blue cheese.
Ingredients
- 2 tbsp olive oil
- 2 red onions, finely chopped
- 500g courgettes (about 3-4), halved lengthways and cut into 1cm slices
- 1kg spinach, stalks picked
- 2 x 285g jars roasted peppers in oil, thickly sliced
- 100g pine nuts, toasted
- Grated zest of 2 lemons
- 350g vegetarian blue cheese, crumbled
- 130g vegetarian Parmesan, finely grated
- 400g vegetarian ricotta
- 450g (about 18) fresh lasagne sheets
- For the white sauce
- 100g butter, plus extra for greasing
- 100g plain flour
- 1.2 litres full-fat milk
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