ingredients
- 10-12 strips lasagne
- 2 onions (finely chopped)
- 1 clove of garlic (crushed)
- 12 oz (350g) mushrooms (thinly sliced)
- 12 oz (350g) courgettes (thinly sliced)
- 1 red pepper (chopped into small cubes)
- 1 can (400g) chopped tomatoes
- 1 tablespoon (15mls) tomato puree
- Mixed herbs, salt and pepper to taste
- White sauce
- 2 oz (50g) Cheddar cheese
method
- Pre-heat oven to gas mark 4/180`C/350`F
- Gently fry onion for a few minutes until browned.
- Add mushrooms, courgettes and red pepper, fry until softened.
- Add herbs, tomatoes, tomato puree.and continue to fry.
- Meanwhile prepare White sauce (See fisherman's Pie for white sauce recipe)
- Lightly grease a 2.3 litre/4 pint ovenproof dish and put a layer of vegetable sauce in. Cover with lasagne and then a layer of cheese sauce.Repeat the layers ending with a layer of cheese sauce.
- Cover with cheese and bake for 35-40 minutes or until the cheese is bubbling and golden brown.
Serving suggestions
Serve with salad and a crusty roll or extra vegetables.
To make meat lasagne add lean minced meat e.g beef, turkey etc with the onion and fry until browned and continue from step 3
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