# @jasminseats on TikTok

- **Type:** Video
- **Original URL:** https://www.tiktok.com/@jasminseats/video/7340165957203119368
- **Gondola URL:** https://gondola.cc/posts/73938899-jasminseats-tiktok
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/125696f01f.jpg
- **Posted:** 2024-02-27T06:32:54.000+00:00
- **Account Owner:** Jasmin’s Eats (@jasminseats) — https://gondola.cc/jasminseats

## Caption

Today’s ep of Boujee on a Budget brings you my restaurant quality veggie lasagne for only $15.36. This is easily in my top 5 best dishes ever.  Grated zucchini and carrot to give that mince like texture, reduced down until incredibly thick to help the structure of the lasagne and replacing every second layer of pasta with caramelised eggplant…. Wow olive oil 1 large eggplant, peeled & thinly sliced lengthways  1 carrot, peeled & grated  1 zucchini, grated  1 brown onion, finely diced  3 garlic cloves, finely diced  2 tsp basil  1 tsp oregano  1 tsp thyme  1 tsp onion powder  1 tsp garlic powder  1 tsp paprika  Salt & pepper  200g sliced mushrooms  2 tbsp tomato paste  1 can tomatoes  1/2 cup water  Bechamel:  80g unsalted butter (or olive oil) 80g AP flour  1.5-2 cups milk  Salt & pepper  Oven ready lasagne sheets  Grated cheese blend      1. Preheat oven to 180 degrees     2. Salt the eggplant slices & set off to the side to draw out as much moisture as possible.      3. After a few minutes, pat the eggplant dry as best as you can.      4. In a pan with a couple of tbsp of olive oil over medium-high heat, sear the slices of eggplants until caramelised on both sides. Do this in batches. Remove from pan and set aside for assembly.      5. In the same pan with more olive oil, saute the onions & grated carrot & zucchini with salt, pepper & the seasonings listed above.     6. After a couple of minutes, add the mushrooms & allow them to sweat down.      7. Add the garlic & cook until fragrant.      8. Add the tomato paste & cook out for for 1-2 minutes.      9. Add the diced tomatoes & water, stir to combine, pop the lid on the pan & lower the heat to medium & allow to simmer while you make the béchamel.      10. In a saucepan over medium to low heat, melt the butter.      11. Add the flour and whisk until a dough forms.      12. Cook the dough for 30-60 seconds before GRADUALLY adding your milk bit by bit until the béchamel reaches a nappe consistency.     13. Season the béchamel with salt & pepper & set aside.      14. Remove the lid from the pan cooking the veggies & allow the sauce to complete reduce. You should be able to move the veggies around the pan with a utensil without the sauce seeping back into the middle of the pan. The thicker this sauce the better as it will help stabilise the lasagne instead of being a floppy saucy mess.      15. Once all of the elements are ready, assemble your lasagne.      16. Cover with foil & bake for 45 minutes.      17. Remove the foil, bake for another 5-10 minutes or until cheese is golden. Let it sit for 5 before cutting & serving!  #veggielasagne #DinnerIdeas #dinnerinspo #budgetmeals #budgetfriendly #cookingonabudget #cheapmeals #cheaprecipes 

## Stats

- **Views:** 73,471
- **Likes:** 2,703
- **Shares:** 171
- **Comments:** 25

## Tags

dinnerinspo, cheaprecipes, budgetmeals, budgetfriendly, dinnerideas, veggielasagne, cheapmeals, cookingonabudget

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