I sometimes think this Veggie lasagne is better than it's meaty neighbour. It's got much more flavour and is a lot cheaper!
Ingredients:
1 onion
1/2 green pepper, sliced
1/2 courgette, sliced
4 mushrooms, sliced
1/2 can of sweetcorn
1 can of chopped tomatoes
150ml veg stock (from a veg stock cube)
pinch of mixed herbs
lasagne sheets
For the white sauce:
1/2 pint of milk
handful of plain flour
chunk of butter
For: 2
Vegetarian: Yes
Vegan: No
Cooking Level: Medium
Time to Prepare: 45 mins (but 30 mins of this is it cooking in the oven)
PER MEAL | ||
---|---|---|
Calories | 559 | |
LOW | Sugars | 15.91g |
MED | Fat | 21.33g |
LOW | Saturates | 8.12g |
MED | Salt | 7.29g |
Turn the oven on to 180C
Heat a drop of oil in a frying pan, and once hot, add the chopped onions.
Once the onions have browned, add the rest of the vegetables and the stock.
Turn the heat down to halfway and let it simmer (lightly boil) for about 10 to 15 minutes.
While that's simmering, we'll make our white sauce. (If you need more help on this, check out the How To section for a video on how to make it.) Drop a chunk of butter in a small saucepan and heat up.
Once the butter is starting to melt, add half of the flour and stir together, making a buttery flour-y paste.
Now pour in a drop of the milk and stir. Keep stirring and adding the milk until you create a nice creamy texture. If it gets a little too wet, add some more of the flour in.
Place a lasagne sheet into a heatproof tray and spoon some of the veggie mixture on to it.
Place another lasagne sheet on top and keep layering until all the veggie mixture is used up. End it with a lasagne sheet on top.
Now pour the white sauce mix on top and place in the preheated oven.
Leave it in the oven for about 30 minutes or until the top has turned brown. A nice tip is to put it under a hot grill 5 minutes before the end just to really brown the top, but be keep your eye on it as it can burn easily.
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