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Ingredients6 - 8 Sheets of Lasagna Veggie Sauce Oilve Oil 2- 3 cloves of garlic 1 red pepper 1 green pepper 1 - 2 large handful of mushrooms 1 large red onion 2 -3 Large handfuls of baby spinach 1 courgette Oregano, Basil, Mixed Herbs to taste Salt to taste 2 tins of chopped tomatoes Pepper to taste 1 tsp Sugar White Sauce 30g of butter 1/2 pint Milk nutmeg optional Enough grated cheese to cover Plain Flour Paprika optional Method1. First things first, prepare the vegetables. Cut onion into small pieces, finely slice the garlic, slice up the peppers, courgette and mushroms, use scissors to chop up the spinnach. 2. Get a large saucepan and fry the onion and the garlic until browned then add in the rest of the veg excluding the mushroom and spinach and stir fry for around 5 minutes. Next add the mushrooms and leave to simmer for about 3-4 mins. 3. Add the canned tomatoes, herbs & spinach and stir well. Allow to simmer for around 10 - 15 minutes. In the meantime you can make the white sauce. 4. Melt the butter in a pan then add 2-3 tbsp of flour and mix with whisk to make a roux. Cook for 1 minute. Add the milk gradually and simmer stirring constantly with the whisk until it thickens (about 5 - 10 mins). Add the nutmeg. 5. Place half of the lasagna sheets onto the bottom of the lasagna dish, pour on vegetable sauce top with remaining sheets then finally pour on white sauce. Grate some cheese and sprinkle this over evenly and add a pinch of paprika. 6. Place the lasagna is a preheated oven (gas 6) for around 45 mins to an hour until it is golden brown. Serves: 4-6 Preparation time: 30 mins Cooking time: 1 hr 20 mins
Thank you for posting this ... it's too funny that the other day I looked at the frozen dinner vege lasagna and actually passed it up, which I hardly ever do.
I had to look up "Courgette" -- is a zucchini or green summer squash.
Will have to try yours instead :)