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Barkestone Veggie Lasagne

Serves 6



  • 2 Tbsp Olive Oil
  • 3 Large Carrots (Diced)
  • 1 Red Pepper (Diced)
  • 1 Courgette (Diced)
  • 1 Medium Onion (Diced)
  • 2 Handfuls Spinach
  • Butternut squash Lasagne Sheets

Tomato Sauce:

  • 1 Can Chopped Tomatoes
  • 3 1/2 Tbsp Chopped Basil
  • 2 Tbsp Olive Oil
  • 2 Garlic Cloves (Minced)
  • 1/4 Tsp Chilli Flakes
  • 2 Heaped Tbsp Barkstone Chutney
  • Salt & Pepper


  • Salt & Pepper
  • 75g Butter
  • 75g Plain Flour
  • 750ml Milk
  • 1 Tbsp Mustard Powder
  • 125g Cheddar Cheese (Grated)


Dice 3 large carrots, 1 red pepper, 1 courgette and a medium onion.

In a pan heat 2 Tbsp olive oil and fry the onion and carrots for about 5 minutes then add the rest of the veg for a further 8-12 minutes. Stir occasionally, then add a large handful of spinach and then repeat with another handful of spinach which should take about 3 minutes then set aside off the heat.

Meanwhile prepare the tomato sauce, pour the tinned tomatoes into a shive and drain. Transfer into a food processor with basil, olive oil, garlic, salt and red chilli flakes. Pulse until smooth alternatively use a hand blender, transfer into a bowl.

Transfer the veggies into a food processor and then blend slightly until finely chopped but not purred.

Then make the béchamel by melting the butter in a pan until it has started to bubble, add flour and whisk until combined then cook out the flour for a few minutes making sure you constantly whisk. Add the milk and whisk to combine, add the mustard and salt and pepper to taste. Keep whisking until the mixture can coat the back of a spoon.


Spread half the tomato paste on a 9 x 9 inch baking dish then layer half the veggie mixture then a layer of lasagne sheets and repeat, finally add the béchamel and sprinkle on cheddar cheese to finish.

Bake for 18 minutes, covered in foil. Uncover and cook for a further 20-25 minutes.

Slice and Serve.