Lasagna Like Mama used to Make

This vlog was filmed last week when I finally picked up a new stove with a working oven. For the last 3 months I have been using a stove with no oven and have really missed cooking, making bread and generally creating healthy dishes. Cooking is a passion of mine, so I found it really frustrating trying to eat well with only a microwave and grill.

One of my favorite styles of food is Italian. Pizza, pasta, risotto and of course... lasagna. I've been a life long vegetarian and have learned a few vegi dishes that even the most dedicated carnivore wouldn't turn their nose up at, this lasagna is one of them. This recipe also has the advantage that it is low FODMAP which means it is suitable for people who suffer from IBS as long as they don't have a wheat sensitivity. Lowe FODMAP basically means that it has very small amounts of short chain carbohydrates and sugar alcohols that are poorly absorbed by the body. Great for people with sensitive digestive systems.

So, this is my ~~super~~ reasonably healthy, vegetable lasagna recipe. I hope you enjoy, watching the video explanation and making/eating it.

Please do let me know in the comments if you try the recipe.

What did you think of it?

Were there any problems with timings etc?

I have also included a brief text version below, but for a full explanation please do check out the dtube vid.

Spinach & Veg Lasagna

Ingredients:

Half a pack of fresh spinach
2 carrots (diced)
2 small potatoes (diced)
2 tins of chopped tomatoes
Half a cup of frozen peas
3 spring onions
2 table spoons of garlic infused olive oil
a pack of dried lasagna sheets
a few drops of high quality balsamic vinegar
A cup full of medium strength cheddar or other cheese

For the Bechamel sauce:

50 grams of butter
50 grams of flour
approx 1 cup of milk

Method:

Dice potatoes and carrots and fry in garlic infused olive oil in a large sauce pan for 8-10 minutes on a low heat
Add chopped spring onions and fry for a further 2 minutes
Add chopped spinach and wilt down for 30 seconds to a minute
Add liquidised chopped tomatoes, frozen peas and a few drops of balsamic vinegar
Add a tea spoon of dried basil or a small amount of chopped fresh basil
Simmer over a low heat for 15 minutes, stirring occasionally
To make Bechamel sauce melt butter in small sauce pan
Add flour and stir cooking for 30-40 seconds
Add milk incrementally while stirring constantly until thick and creamy
Build the layers of tomato sauce between lasagna sheets, covering the top sheet with the Bechamel sauce
Grate cheese over the top and put in the oven to bake at gas mark 6 for approx 35 minutes, N.B. it might take more time depending on the oven