This ragu is seriously, seriously delicious, packed full of vegetables and extremely straightforward to make – in fact its one of my chuck it all into the pot and pop it in the oven recipes! I’ve never been that convinced with vegetable bolognese in the past but this recipe has completely converted me. It’s also great for using up leftover/sad vegetables in your fridge or for getting kids to try mushrooms without knowing! I generally make a double batch and freeze portions for those days when you have neither the time or energy!
It also makes the BEST vegetarian lasagne when layered up with my cheats white sauce which simply involves blitzing together 500g mascarpone cheese, 200ml whole milk and 100g Parmesan cheese into a smooth sauce — no grating, cooking or stirring!
Preheat your oven to 200°C. Heat the oil in a large ovenproof dish and add the vegetables and garlic. Cook for 2 minutes and then add the remaining ingredients. Bring to the boil and then transfer to the oven. Bake for 20 minutes and then remove and blitz down to a rough purée in a food processor before returning to the pan to cook, covered, for a further 30minutes. Remove and serve immediately or split into portions to freeze.
I hope you enjoy this vegetable bolognese recipe as much as we do!
Lyndsay x
PS Delicious Cauliflower Tikka Masala — oven-baked in 30 minutes!
Comments (5)
Yum!!
Thanks for the recipe! Is the picture posted of the ragu with the lasagna sheets? Thanks
Hi Lynn- yes the second photo is of the layered lasagne but of course you can just serve the bolognese simply with pasta. Hope you enjoy it. Lx
Thank you. Its on our meal plan for next week – is this for 4 people?
Hi Anna- it feeds 6-8 depending on age/appetite/sauce-to-pasta ratio 😊 but you can freeze any leftovers for another week. Hope you enjoy it Lx