Recipe: The ultimate vegetarian Lasagne


Tomato Sauce

  • 2 diced Onions
  • 1 tsp chopped Sage
  • 2 diced Carrots
  • 1 diced Yellow or Red Pepper
  • 1 tsp chopped Ginger
  • 1 diced Sweet Potato
  • 1 diced Courgette
  • 400g of Chopped Tomatoes
  • 1/2 pint of Vegetable Stock
  • Salt
  • Pepper
  • 1 handful of Tenderstem Broccoli
  • White Sauce
  • Lasagne Sheets


  1. Sweat the onions in a pan, with a the freshly chopped sage
  2. Add the carrots, yellow or red pepper, ginger, sweet potato & courgette to the pan.
  3. Add your Chopped Tomatoes to the pan.
  4. Add your Vegetable Stock, & bring to a boil.
  5. Leave this to simmer, until the vegetable are soft & the liquid has reduced.
  6. 5 minutes before the end of the cooking, add your Tenderstem. Sit them on top of the mixture to keep them whole.
  7. Build your Lasagne! Finish with a layer of sauce on top and add grated cheese.
  8. Cook in the oven for 1/2 to 3/4 of an hour at 180 c

Recipe by our Hospitality Training Officer, Hazel Thomas

For more information about our Apprenticeships contact Cambrian Training Company at or Tel: 01938 555893