RECIPES BY Rhiannon Lambert

Veg Packed Lasagne

  • 1 Hour 20 Minutes
  • 6
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A Simple Way To Fuel Fitness

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Essential Ingredients

3 bell peppers, sliced
2 courgette, sliced
150g baby tomatoes
1 red onion, sliced
4 tbsp olive oil
1 white onion, finely chopped
2 garlic cloves, crushed
2 x 400g tins chopped tomatoes
2 tsp dried oregano
75g butter
75g plain flour
750ml milk
75g cheddar, grated
500g lasagne sheets
25g parmesan cheese (or more cheddar)
Salt & black pepper


  1. Preheat the oven to 180°c (fan assisted)/200°c/gas 6. 
  2. Combine the peppers, courgettes, baby tomatoes, red onion with 2 tbsp of olive oil and a little seasoning on a baking tray. Roast in the oven for 35 minutes, until soft. 
  3. Meanwhile you can make both the sauces. To make the marinara sauce, fry the onion gently in the remaining oil until soft and translucent - about 8-10 minutes. Add the garlic to fry for a minute, then add the tinned tomatoes, dried oregano and 200ml of water. Bring to a simmer, then cook for 10 minutes, or until reduced. Set aside. 
  4. To make the white sauce, melt the butter in a large saucepan over a medium heat. Add the flour and beat well to combine. Pour in the milk a little at a time and whisk vigorously and constantly, until the sauce is thickened and smooth - about 5 minutes. Stir through the cheddar cheese until melted. Taste and adjust the seasoning.
  5. Add the roasted vegetables into the marinara sauce, then season to taste. 
  6. Spoon a thin layer of the tomato mixture into a large ovenproof dish. Layer with enough lasagne sheets to cover the whole dish in one single even layer, then add another layer of the vegetables, followed by a drizzle of the white sauce. Repeat until all the pasta and tomato sauce have been used, then finish with a layer of pasta sheets followed by a thick layer of white sauce. Sprinkle with the Parmesan, then bake for 45 minutes-1 hour, or until bubbling and golden.
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Veggie Bolognese

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A Simple Way To Fuel Fitness