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Ingredient
Three-Cheese Vegetable Lasagne
Introduce
Chef :
Mark WheatleyThree-Cheese Vegetable Lasagne
One for the cheese lovers! This vegetarian lasagne dials-up the cheesiness. Serve with steamed vegetables of your choice.
Ingredient
Food ration :
4 servingsCooking time :
1hr 20mins
1 packet
lasagne sheets
2 tins
chopped tomatoes
1/3
bulb of garlic
2
carrots
1 pinch
paprika
1
bay leaf
200 g
mozzarella cheese
150 g
parmesan cheese
2 cups
milk
1/2 cup
butter
Cooking instructions
* Step 1
Chop the onion garlic and peppers. Then add olive oil to a pan and heat. Add the onion garlic and peppers and fry until the onions start to brown.
* Step 2
Add the chopped tomatoes, carrots, basil, salt & pepper, paprika and bay leaf. Simmer on a low heat for 25 minutes, stirring regularly.
* Step 3
Make a béchamel sauce: heat three knobs of butter in pan, when it bubbles sieve in some of the flour, whisking, until it turns into a yellow paste. Gradually add a little milk while whisking. You can keep adding a little milk or flour until you have enough of a runny white - the trick is to keep whisking!
* Step 4
Grate the cheddar and 3/4 of the parmesan and add to the sauce. Stir until all the cheese has melted, then remove from the heat.
* Step 5
Take a baking dish and spoon in a little of the tomato sauce until it covers the bottom.
* Step 6
Cover the sauce with a single layer of the pasta sheets, breaking the sheets where necessary so that all the sauce is covered.
* Step 7
Spoon over some of the cheese sauce until it covers the pasta completely.
* Step 8
Repeats steps 5-7 until your dish is full, making sure you finish with a layer of the pasta and cheese sauce.
* Step 9
Slice the mozzarella and layer over the top. Finally sprinkle the remaining parmesan all over.
* Step 10
Bake for 35 minutes, or until the top of the lasagne is golden brown.
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