Yummy Vegetable Lasagne
Over a year ago
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Ingredients
- 300g lasagne sheets
- 350g Tinned Chopped Tomatoes
- tablespoon oil for frying
- teaspoon Dried Mixed Herbs
- clove garlic. crushed
- 1 green pepper. sliced (optional)
- tablespoon tomato puree
- 250g mushrooms chopped
- 250g Courgettes sliced
- 1 beef tomato
- salt and pepper
- 50g butter or margarine
- 50g plain flour
- 500ml milk
- 250g Grated Cheddar Cheese
Accompaniment
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Description
Vegetable lasagne that looks and tastes delicious.
Everyone loves pasta sheets and cheese sauce and they forget there are vegetables in there!
Method
-
1
Saute onions until soft.
Add pepper. Fry 2-3 mins. (can omit pepper if you wish)
Add courgettes, mushrooms, tinned tomatoes with juice, herbs, garlic & seasonings.
Stir well & simmer uncovered 15 mins.
Stir in tomato puree & cook a further 15 mins until mixture is thick. Taste & adjust seasoning.
CHEESE SAUCE
Melt butter, add flour, stir over low heat 1-2 minutes. Remove from heat & gradually add milk.
Return to heat & simmer until thick.
Add half of the cheese, salt & pepper.
TO ASSEMBLE:
Dip sheets of lasagne into hot water before you use them. Do this one by one or they get sticky.
Arrange vegetable mixture, lasagne & cheese sauce in that order in large oblong dish, ending with the sauce (I always make two layers).
Sprinkle remaining cheese on top and put tomato slices on top of cheese.
Bake at 200c degrees for 45 mins until golden and bubbling.
Serve with salad and crusty bread.
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