 |
Vegetable Lasagne Recipe | |
Italian Pasta | |
|
Ingredients:
175g lasagne1 large onion 2 cloves garlic crushed 110g chopped green pepper 225g chopped courgettes 110g sliced mushrooms 400g time chopped tomatoes 1 tablespoon tomato puree 175ml red wine 1 teaspoon dried basil Small packet cashew nuts (optional) 1 teaspoon dried oregano Olive oil for frying Salt and freshly milled black pepper For the Sauce: 25g flour 25g butter 350ml milk Freshly grated nutmeg 110g grated cheese Parmesan cheese to sprinkle on top 1.75 litre oblong heatproof dish
Directions:
Preheat oven to gas mark 5, 375F(190C)Cook lasagne according to instructions, and drain in a colander. Heat the oil in a frying pan, add onion and pepper and cook over a moderate heat until soft - about 5 minutes. Add courgettes, mushrooms and garlic and cook for another 5 minutes stirring regularly. Add tomatoes, tomato puree, wine, herbs, cashew nuts and a good seasoning of salt and freshly milled pepper. Turn down heat and simmer for about 10 minutes. Meanwhile make the sauce by placing flour, butter and milk together in a saucepan. Whisk together over a medium to low heat until blended. When sauce has come to the boil and thickened, season it with salt, freshly milled black pepper and a good grating of whole nutmeg. Now stir in the cheese until melted and remove the sauce from the heat. To assemble, put a layer of vegetable mixture over the base of a dish, follow it with a layer of lasagne, repeat this and finish off by pouring the cheese sauce all over the final layer. Sprinkle top with Parmesan cheese and bake in the oven for 35 - 40 minutes Serve hot or cold with a nice crisp salad.
The addition of cashew nuts was my idea. As well as being scrummy and good for you, they also add that little bit of crunch to the mixture.
This recipe is so good my children loved it.
| |