Sammi posted 01-22-99 8:44 AM
Sam's Veggie Lasagne
100 g. mushrooms (chopped)
2 large carrots (peeled and chopped)
1 punnet green beans (chopped)
1 punnet baby sweetcorn (chopped)
1 clove garlic (peeled and finely chopped)
1 large onion (peeled and finely chopped)
tin of plum tomatoes (chopped)
1 1/2 tbsp. tomato puree
large splash white wine
pinch dried oregano
black pepper to taste
Dried lasagne sheets
Sauce:
50 g. butter
50 g. flour
1 pt. milk
100 g. strong cheddar cheese
Preheat oven to 175° C.
Put onion in a pan, fry in oil until transparent. Add the garlic, cook on a medium heat until slightly coloured.
Add the vegetables to the pan and reduce the heat. Cook, stirring constantly for 5 minutes.
Add the chopped tomatoes, tomato puree, seasoning (including oregano) and white wine to the vegetable mix and leave to simmer for 15 minutes until the vegetables have softened
slightly.
Meanwhile prepare a cheese sauce. Melt the butter in a pan, remove from the heat and mix the flour into the melted butter. When this has reached
a paste add some of the milk and stir well, return to the heat stirring constantly adding the milk slowly. When the
milk has been added, the "sauce" should start to thicken, when you are happy with it's consistency, remove from
the heat and stir in the cheese.
To make the lasagne: In the dish place a layer of the cooked vegetable mix (using half the mix), then a layer
of cheese sauce, then cover with lasagne sheets, then another layer of vegetables (the last of the veggies). On
top of this put a layer of cheese sauce then another layer of pasta then the last of the cheese sauce to cover the
pasta.
Put in a preheated oven (175 degrees C) and cook until the top of the lasagne has curled and browned slightly