Vegetable Lasagne

16 January 2007

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

  1. Pre-heat oven to gas mark 4/180`C/350`F
  2. Gently fry onion for a few minutes until browned.
  3. Add mushrooms, courgettes and red pepper, fry until softened.
  4. Add herbs, tomatoes, tomato puree.and continue to fry.
  5. Meanwhile prepare White sauce (See fisherman's Pie for white sauce recipe)
  6. 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.
  7. 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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