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Vegetarian Lasagna Recipe:

Ingredients:

6–8 Lasagna Sheets
Vegetable Sauce
Olive Oil
2 Cloves Of Garlic
1 Red Pepper
1 Green Pepper
2 Large Handful Of Mushrooms
1 Large Red Onion
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
30g Of Butter
1/2 pt Milk
Plain Flour

Method:

1. Preheat the oven gas 6,then prepare the vegetables. Cut the onion into small pieces, finely slice the garlic, slice up the peppers, courgette and mushrooms, use scissors to chop up the spinach.

2. Get a large saucepan and fry the onion and the garlic in some olive oil until browned then add in the rest of the vegetables excluding the mushrooms and spinach and stir fry for around 5 minutes. Next add the mushrooms and leave to simmer for about 5 minutes.

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. Melt the butter in a pan then add 2-3 tbsp of flour and mix with a wooden spoon to make a roux. Cook for 1 minute. Add the milk gradually and simmer stirring constantly now with the whisk until it thickens (about 5 – 10 minutes).

4. Place some vegetable sauce that you have just made into the casserole dish then place half the lasagne sheets on top add the rest of the vegetable sauce place the rest of the lasagne sheets on top then pour over your white sauce. 

5. Grate some cheese and sprinkle this over the lasagne. Place the lasagna in the preheated oven for around 45 minutes to an hour until it is golden brown.

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© Copyright DSM Food Limited 2009-Present all contents are the property of Dominic Milner and DSM Food Limited and this this is published by DSM Food Limited which is responsible for its contents are further described in the terms section. Its is written by Dominic Milner who has vast experience in cooking.

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