Best British Food - Vegetarian Lasagne

Vegetarian Lasagne

This recipe has been kindly donated by Stefanie Barber from Miyagi Prefecture, Japan.

Ingredients

3 corns of garlic, finely chopped
2 medium sized onions
1 courgette
1 red pepper
2 aubergines
1 parsnip
a handful of mushrooms
1 tblsp olive oil
1 tsp dried Italian mixed herbs
ground black pepper
2 tblsp tomato puree
1pt packet of cheese sauce mixture (or to make the cheese sauce - a knob butter, 2 tsp corn flour 3/4 pt milk big handful grated chedder cheese)
pinch nutmeg
a handful grated chedder cheese, for the topping
4 lasagne pasta sheets

Preheat the oven to 200°C or Gas Mark 6. Heat the oil in an ovenproof dish.

Roughly chop all the vegetables, it's important to keep the pieces quite large.

Add the vegetables, garlic, herbs and black pepper to the oil and mix to coat the vegetables in the oil.

Roast in the oven for about 20 mins but don't let the vegtables get too soft.

After roasting, mix the vegables with the tomato puree.

At this point, either make up your pint of cheese sauce using a packet mixture, or make a cheese sauce - melt the butter in a pan, add the cornflour to make a paste, add the milk drop by drop stirring all the time, add the cheese and don't stop stirring!

Add a pinch of nutmeg to the homemade cheese sauce or the packet mix.

Using an oven proof dish, put half the vegetable mixture in first, then pasta, then half the cheese sauce, vegetable mixture, pasta, cheese sauce, and then finish with grated cheese on top.

Sprinkle on some mixed herbs. Bake at 180 C for about 30 mins. Best served with salad and garlic bread.

Home New recipes Select a recipe Select an ingredient Links Photos Submit a recipe

	Preheat the oven to 200°C or Gas Mark 6. Heat the oil in an ovenproof dish.
	Roughly chop all the vegetables, it's important to keep the pieces quite large.
	Add the vegetables, garlic, herbs and black pepper to the oil and mix to coat the vegetables in the oil.
	Roast in the oven for about 20 mins but don't let the vegtables get too soft.
	After roasting, mix the vegables with the tomato puree.
	At this point, either make up your pint of cheese sauce using a packet mixture, or make a cheese sauce - melt the butter in a pan, add the cornflour to make a paste, add the milk drop by drop stirring all the time, add the cheese and don't stop stirring!
	Add a pinch of nutmeg to the homemade cheese sauce or the packet mix.
	Using an oven proof dish, put half the vegetable mixture in first, then pasta, then half the cheese sauce, vegetable mixture, pasta, cheese sauce, and then finish with grated cheese on top.
	Sprinkle on some mixed herbs. Bake at 180 C for about 30 mins. Best served with salad and garlic bread.