Vegetarian recipe ideas
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Heat 1 ½ tbsp of the oil in a deep frying pan or casserole over a medium heat, and fry the onions, carrots, fennel and celery with a pinch of salt for 10-15 minutes or until softened.
Add the mushrooms and garlic, and fry for another 10 minutes until tender, then stir in the wine. Bubble until reduced by half, then stir in the tomato purée and soy sauce.
Add the herbs, lentils and stock, bring to a bubble and simmer, half covered, for 35-40 minutes or until the lentils are tender and the sauce has thickened. Season well and remove from the heat.
Heat the oven to 220C/fan 200C/gas 7. Toss the courgette and squash with the remaining oil, and season. Transfer to a roasting tin in a single layer and roast for 15-20 minutes or until tender.
Meanwhile, to make the sauce, heat the oil in a pan and sprinkle in the flour. Stir to make a paste, then gradually add the milk, a splash at a time, until it’s all been incorporated. Cook for 2-3 minutes more until the sauce is thick enough to coat the back of a spoon. Stir in the mustard and nutmeg.
Reduce the oven to 200C/fan 180C/gas 6. Spoon a third of the ragu into a baking dish. Add the roasted squash in a single layer, then spoon over a third of the white sauce, spreading it to the edges. Top with another third of the ragu, then half the lasagne sheets, trimming them to fit into the dish. Spoon over another third of the white sauce, then top with the courgette slices, the remaining ragu and lasagne sheets. Finish with the rest of the white sauce. Bake for 25-30 minutes or until golden and bubbling.