Lasagna

Vegetarian lasagna with vegetables and white sauce

lasagnavegetablescheesepasta
Difficulty
medium
Prep Time
30 mins
Cook Time
25 mins
Servings
6

Ingredients

  • 2 tbspWater
  • 0.5 wholeOnion(peeled, sliced)
  • 4 wholeChampignons(sliced)
  • 1 cloveGarlic(peeled, crushed)
  • 0.5 tinTomatoes(sliced)
  • 1 tbspTomato paste
  • 0.5 wholeCarrot(peeled grated)
  • 0.5 wholeZucchini(grated)
  • 0.5 tspBasil
  • 0.5 tspOregano
  • 1 tspChicken stock
  • 0.75 cupWater
  • 3 sheetsInstant lasagne sheets
  • 1 tbspCornflour
  • 2 tbspWater
  • 0.5 cupMilk
  • 1 cupCheese(grated)
  • 1 tbspBreadcrumbs

Instructions

  1. 1

    Bring water to the boil in a saucepan, add onion and garlic.

  2. 2

    Add carrot, zucchini and champignons and cook gently for 3 mins.

  3. 3

    Add tomatoes, tomato paste, herbs, stock and water, cook on low heat stirring frequently.

  4. 4

    For white sauce mix the corn flour to a smooth paste with the water.

  5. 5

    Heat the milk until it steams, gradually add it to the cornflour mix.

  6. 6

    Return to heat and bring to the boil stirring continuously till mixture thickens.

  7. 7

    Remove from heat and stir in cheese until completely melted.

  8. 8

    To assemble the lasagne put half of the vegetable mix in the base of a casserole dish place a lasagne sheet on top then pour over half the white sauce.

  9. 9

    Repeat the layers finishing with a layer of white sauce sprinkled with breadcrumbs and cheese.

  10. 10

    Bake at 180°C for approx 15 mins.