Rachael’s Bean and Vegetable Lasagne

This a hit with all the children, vegetarian or not.
The quantities below are adapted for four people.

Harpole Day Nursery's vegetarian lasagne

1 onion

200g mushrooms

1 or 2 peppers

200g carrots

vegetable oil

1 tube tomato puree

1 tin tomatoes

Black pepper

Worcester sauce

1 tin backed beans

1 tin kidney beans (drained)


100g butter

100g plain flour

1 pint milk

200-300g cheddar cheese, grated

Lasagne sheets


Cook the chopped onion and vegetables in a large pan, with a small amount of vegetable oil. Add the puree and cook for 2 minutes. Add the tinned tomatoes, pepper and worcester sauce and cook for 20 minutes. Add the tins of beans.

Make the cheese sauce by cooking the flour in the melted butter for a few minutes. Then add the milk, little by little, beating all the time, until the sauce is thick. Mix in the cheese until melted, keeping back a small handful for the top.

Layer the vegetable sauce, followed by lasagne sheets and then cheese sauce. Repeat the layers, ending with a layer of cheese sauce. Sprinkle on the remaining grated cheese.

Bake in the oven for 50-16 minutes at 180C.


Rachael’s Bean and Vegetable Lasagne