- Mix the topping ingredients together in a large bowl with 125ml boiling water and give it a good stir with a fork. Set aside.
- Heat the oil in a pan, then add the flour and slowly whisk in the stock. Cook, whisking continuously, over a medium heat until the sauce has thickened. Remove from the heat and stir in the nutmeg, herbs and lemon zest. Season well.
- Spoon the vegetables over the base of a 30 x 20cm (or similar size) lasagne dish, then pour over the sauce.
- Fork over the stuffing to create a rough crumble topping texture. Sprinkle this over the dish and drizzle with extra olive oil. Place in the oven and bake for 20-25 mins until the crumble has turned a lovely golden brown and the veggie sauce is bubbling.
- Top with toasted flaked almonds and serve.
Tip: If you don’t have enough veg to make up to the amount required, top up with any frozen veg (peas etc) in your freezer.
To freeze: Prepare the dish according to instructions but do not cook. Cover well with cling or foil, freeze for up to 3 months. To serve: Defrost completely before cooking as per instructions.
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
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