Vegetable Lasagne
Vegetable Lasagne
Metric/Imperial
2 courgettes, thinly sliced
175g/6oz button mushrooms, thinly sliced
pinch of salt
freshly ground black pepper
175 g/6 02 dried lasagne vcrdi
2 tablespoons grated Parmesan cheese
Tomato sauce:
2 onions, thinly sliced
1 clove garlic, crushed
1 green pepper, cored, seeded and thinly sliced
2 tablespoons water
1 X 400g/14oz can tomatoes, chopped
2 tablespoons tomato puree
1 teaspoon dried mixed herbs
1 tablespoon wholemeal flour, blended with 2 tablespoons water
Cheese sauce: 25g/loz polyuns a titrated margarine
2 tablespoons wholemeal flour 450 ml/3/4 pint skimmed milk 5()g/2oz Edam cheese, grated
1 teaspoon French or German mustard freshly ground black pepper
First prepare the tomato sauce. Place the onions, garlic and green pepper in a large bowl with the water and cook on FULL (100%) for 2V2 min¬utes, stirring halfway through the cooking time. Stir in the chopped tomatoes, with their juice, and the tomato puree and herbs. Cover and cook on FULL (100%) for 4 minutes, stirring halfway through the cooking time. Stir in the wholemeal flour mixture, cover as before and cook on FULL (100%) for 2V2 minutes, stirring well after each minute.
Stir the courgettes and mushrooms into the tomato sauce. Season with salt and pepper to taste, cover again and cook on FULL (100%) for 4 minutes. Set aside while making the cheese sauce.
Place the margarine in a large jug and heat on FULL (100%) for V2 minute to melt. Add the flour and gradually stir in the milk. Cook on
FULL (100%) for 2Vz minutes, stirring thoroughly every 1 minute until smooth and thickened. Stir in the cheese and mustard and season with black pepper. Leave to STAND covered, for 5 minutes.
To assemble the dish, spread a layer of tomato sauce on the base of a baking dish. Arrange a layer of uncooked lasagne on top. Spoon over half the remaining tomato sauce and top with more lasagne. Add a final layer of tomato sauce and cover with the remaining lasagne. Spoon the cheese sauce over the top and sprinkle with the Parmesan cheese. Cook on FULL (100%) for 10 minutes, giving the dish a half-turn after 5 minutes.
If liked, cook under a preheated hot grill until golden. Leave to STAND for 5 minutes. SERVES 4
Note: You can also use fresh lasagne - if you do so, reduce the cooking time on FULL (100%) to 6¥i minutes.