As students, we are on a tight budget and sometimes cheap food can be pretty bland. This cheap and easy vegetarian lasagne recipe is full of flavour, sure to fill you up and will not break the bank. Cutting out meat is a great way to save money, and it will keep everyone happy!
Ingredients:
5-7 lasagne sheets
2 cans chopped tomatoes with herbs
200g fresh spinach
250g tub of ricotta
3 peppers chopped into big chunks
4 red onions, quartered
3 garlic cloves, finely chopped
150g grated cheese
50g margarine
50g plain flour
Around 200ml milk
Method:
Heat up the oven to around 200 degrees
Put olive oil onto a baking tray and heat in the oven for around 5 minutes
After 5 minutes, place chopped onion and pepper onto the tray, season, toss and put back into the oven and cook for 30 minutes, or until cooked
Chop up the spinach finely and add to a bowl along with the ricotta
Fry the garlic in olive oil and add the tins of chopped tomatoes, and cook through on a low heat
In another saucepan, melt the butter and then add the flour gradually and whisk. Then gradually add the milk and whisk. Finally add 50g of cheese and mix thoroughly
Once your vegetables in the oven are cooked, add them to your tomato sauce and mix
Cover the bottom of your lasagne tray with some tomato sauce, and start to build your lasagne by layering the pasta sheets, the spinach and ricotta mix, the tomato sauce mix, and repeat until you run out
Finally spoon over your cheese sauce, and add some grated cheese or parmesan cheese on top
Bake in the oven for around 40 minutes at 180 degrees
Serve with salad or garlic bread and enjoy!