Vegetarian Lasagne Recipe with Knorr Vegetable Stock Pot

Until recently, I have never tried stock pots, I have only used stock cubes. I like how convenient they are, you can add flavour to your meals by simply adding stock.

Knorr Stock Pot is a rich and tasty stock. Knorr Chefs have carefully selected ingredients that are reduced into a little pot. Try melting it smoothly into your dishes, like Michelin starred chef Marco Pierre White does in his kitchen, to enhance the natural flavour of your fresh ingredients.

What a better way to try it then to make a lasagne? I used whichever vegetables I had in the fridge and I found Knorr Vegetable Stock Pot very convenient as it can be added straight to the dish, without having to dissolve it in hot water first. If you have different vegetables, please feel free to adapt the recipe and use up whatever you have.

Vegetarian Lasagne Recipe (Serves 6)

Ingredients:

• 2 tbsp of olive oil
• 1 onion, sliced
• 1 clove of garlic, minced
• 200g mushrooms, sliced
• 2 carrots, sliced
• 2 celery sticks, sliced
• 2 green peppers, diced
• 1 can of sweetcorn
• 200g spinach
• 2 tbsp tomato puree
• 200g pasata
• 300g lasagne sheets
• 2 cups of milk
• 2 tbsp of corn flour
• Pinch of nutmet
• 2 Knorr vegetable stock pots
• 100g grated cheddar cheese

Method:

Preheat oven to 190 degrees C/ Gas Mark 5.

Heat the olive oil in a large, heavy based saucepan and add the garlic and onion. Fry over a gentle heat for 2-3 minutes, until softened.

Add the carrots and sautee for 3-4 minutes. Then add the mushrooms, green peppers and celery and sautee for another 3-4 minutes and add the sweetcorn.

Add the Knorr vegetable stock pot, the passata and tomato puree. If needed, add a cup of water.

Allow to boil, reduce the heat to simmer for 5 minutes until the vegetables are soft. Stir in the spinach thoroughly and cook for a further 2-3 minutes. Reserve.

For the white sauce: add the milk to a saucepan over medium heat and bring it to the boil, add Knorr vegetable stock and nutmeg.

Dissolve the corn flour in little water and add it to the milk, stirring constantly. Add half of the cheese and stir until melted. Season to taste.

Pour a third of the cheese sauce into the base of a large ovenproof baking dish. Cover with a third of the pasta, then half of the vegetable mixture. Repeat layers using the vegetables and pasta.

Finish by covering the top with the remaining sauce, making sure all the pasta is covered, then sprinkle the remaining cheese over the top.

Bake for 40-45 minutes, or until it is golden brown. Serve and enjoy!

The whole family enjoyed the Vegetarian Lasagne and it’s a lovely recipe to use up lots of vegetables. I served the lasagne with mixed leaves salad and garlic bread.

Knorr Vegetable Stock Pot was provided free of charge for review purposes. However the opinions expressed in this review are honest and my own.