Vegetable and Quinoa Lasagne
1 Red Onion
2 Garlic Cloves
400g Sweet Potatoes
2 x 400g tins Chopped Tomatoes
1 Vegetable Stock Cube
2 tsp Paprika
40ml Olive Oil
6 Lasagne Pasta Sheets
40g Plain Flour
1 tsp English Mustard
60g Cheddar Cheese
20g Parmigiano Cheese
Sea Salt and Black Pepper
1 Deep Oblong Ovenproof Dish (approx. 30 x 20cm)
Peel and finely chop the onion. Then peel and mince the garlic. Chop the aubergine and courgette into small chunks. Next, heat the oil in a large saucepan and add these ingrediants. Sauté for 5 minutes, stirring as you cook.
Peel and chop the sweet potatoes into small chunks and add to the pan and mix well.
Next, add the tinned tomatoes, quinoa, water and paprika to the pan, then crumble over the stock cube and season with some salt and pepper. Bring to the boil, cover and cook for 20 minutes, stirring occasionally.
Grate both the cheeses and mix together in a bowl.
Make the sauce by melting the butter in a medium saucepan and slowly adding the flour, stirring all the time. Cook for 1 minute, then slowly add the milk, stirring as you cook. Add the mustard and some black pepper and cook until you have a thick white sauce.
Put half the vegetable sauce in the ovenproof dish. Top with 3 sheets of pasta, making sure they don’t overlap. You can break them up to make them fit if neccessary. Top this with half the white sauce. Sprinkle over half the cheese. Then repeat.
Bake in the oven for 40 minutes.