Try this tasty alternative recipe for lasagne.
This is an ideal meal for feeding a crowd without spending too much as the bulk comes from vegetables rather than meat. However, you certainly don’t miss the traditional meat ragu because of the flavour imparted by the bacon into the tomato sauce. I also used a ready-made carbonara sauce (from a jar) which contained extra bacon, instead of making my own white sauce.
One thing I would note with regards to the vegetables in this is that the thinner you can slice them the better they will cook. Also, I just put the carrots straight into the lasagne without pre-cooking. This left the carrots with quite a bit of bite, which I personally prefer as I like the extra texture that they give the dish. If you prefer carrots to be soft then either microwave or steam them for a few minutes before using in the layering.
If you want to make this suitable for vegetarians then substitute mushrooms for the bacon and make sure that the white sauce you use is meat-free.
Another note – don’t add any salt as the bacon will take care of that seasoning.
Ingredients – serves 6:
- 1 tbsp oil, olive or vegetable
- 1 onion, finely diced
- 1 garlic clove, crushed
- 300g/10.5 oz bacon, diced
- 700g/25 oz jar tomato passata
- 1 teaspoon dried oregano
- 1/4 cup water
- 3 medium carrots, peeled, quartered and finely sliced lengthways
- 1 zucchini (courgette), quartered and finely sliced lengthways
- 2 lebanese eggplants or 1 small standard eggplant (aubergine), quartered and finely sliced lengthways
- approx 150g/5 oz instant lasagne sheets (I used Barilla, about 8 sheets)
- 570g/21 oz jar your favourite carbonara sauce (or any other creamy sauce)
- 1 cup grated cheese
- freshly ground black pepper
- few fresh parsley leaves, optional, to serve
- Heat your oven to 190C/170F fan forced/370F.
- Put the oil in a large frying pan over a medium heat then add the onion and garlic. Cook for a few minutes or until the onion just starts to turn translucent.
- Add the bacon to the pan, stir and cook for 4-5 minutes or until the bacon gets a little colour.
- Add the tomato passata into the pan along with the dried oregano, water and a good seasoning of black pepper. Stir to mix.
- Bring to the boil then turn the heat to low and simmer for 5 minutes.
- Lightly grease a large ovenproof dish with oil or spray with cooking spray.
- Spread approximately half of the bacon and tomato sauce over the bottom of the ovenproof dish.
- Layer half of each of your vegetables over the top of the tomato sauce. Tip: lay the vegetables in the same direction to make cutting the lasagne easier.
- Spread half the carbonara sauce over the vegetables, sprinkle over half the cheese then top with half your lasagne sheets.
- The next layer should be the remaining tomato sauce, followed by the rest of the vegetables, then the lasagne sheets, carbonara sauce and finally the grated cheese. Sprinkle over some freshly ground black pepper.
- Put the ovenproof dish on a baking tray (to catch any sauce that bubbles out).
- Cook for 35-40 minutes or until the sauce is bubbling and the cheese is golden.
- Remove from the oven and leave to sit for 10 minutes before serving. This will make the lasagne easier to slice.
- Serve each slice topped with a couple of fresh parsley leaves, if you have them.