Treat yourself to this vegetarian explosion. Mum’s lasagne is creamy, tasty and so satisfying i don’t think one plate will be enough for you.
- 2 x 375G Lasagne Verdi Sheets
- 1 Brocolli
- 1 Spring Onion
- 3 Peppers
- 5 Carrots
- 1 Large Courgette
- 250 G Cherry Tomatoes
- 9 Mushrooms
- 1/4 Buttersquash
- 1 Spring Onion
- 2 Garlic Cloves
- 800G Tomate Titurado (Pasata)
- 1 Chicken Stock Cube
- Splash White Wine
- 470 ML Milk
- 6 – 8 Tbsp Flour
- 20 G Butter
1, Chop all vegetable ingredients and lay them out sparingly on a baking tray. Cover with a dressing of olive oil and roast at 200 C for 45 minutes to an hour until the vegetables are tender.
2, When you’re vegetables are almost ready, prepare the tomato sauce. Dice and fry a spring onion and garlic until soft and tender, then pour in the tomate titurado and a cruched stock cube and stir together until it simmers. Season with oregano and leave to one side.
3, Prepare the bechamel sauce by melting butter in a pan, pouring in the flour and frying the flour in the butter, stirring constantly. Now slowly pour in the milk, stirring constantly until the flour smoothes and dissolves and you see the mixture thickening.
4, Remove the pan from the heat and take the vegetables out from the oven. Prepare your lasagne by layering the different ingredients as follows:
- Splash of oil
- Lasagne Sheets
- Tomato Sauce
- Bechamel Sauce
- Repeat from lasagne Sheets until you cannot fit any more in the oven dish.
5, Cover with foil and place in the oven for 20 minutes at 175 C. Finish off by removing the foil and leaving it in the oven for a further 10 minutes to golden off the cheese on top.
Recipe by Lorraine Laguea[/vc_column_text][/vc_column][/vc_row]
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