Vegetable Lasagne

Cooking on a budget doesn’t mean sacrificing flavour. In this episode Hilary has some great dinner ideas that won’t cost the earth, with a vegetable lasagne, beefy hedgehog meatballs and a barley and watermelon salad. Then for something sweet, a lemon meringue roll.

Serves 6


  • 30ml (2 tbsp) oil
  • 2 onions, chopped
  • 2-3 cloves garlic, crushed
  • 1 carrot, grated
  • 2 baby marrows, sliced in ribbons
  • 1 butternut, peeled and sliced
  • 1 cabbage, chopped
  • 1 x 400g can chopped tomatoes
  • 2.5ml (½ tsp) ground nutmeg
  • 5ml (1 tsp) dried oregano
  • Salt and pepper
  • 45ml (3 tbsp) butter
  • 45ml (3 tbsp) flour
  • 600ml milk
  • 5ml (1 tsp) mustard powder
  • 200g cheddar, grated
  • 12 sheets lasagne.


  1. Heat oil and fry onions until soft. Add garlic, carrot, marrows, butternut and cabbage. Stir-fry over medium heat for 3 minutes.
  2. Add tomatoes, nutmeg, oregano and seasoning.
  3. Simmer for 10-15 minutes.
  4. In another pot, melt the butter and stir in the flour.
  5. Add the milk and stir until thickened. Season.
  6. Add mustard and of the cheese.
  7. Pour half the vegetable mixture into a large ovenproof dish and cover with half the lasagne sheets.
  8. Pour over half the cheese sauce.
  9. Repeat the layers, ending with sauce.
  10. Sprinkle the remaining cheese over the top.
  11. Bake at 180°C until golden brown and bubbling, about 30 minutes.