Vegetable Lasagne Recipe
Ingredients:
- # 1 lb. (450g) leeks, trimmed and sliced
- # 4 sticks celery, trimmed and chopped
- # 8 oz. (225g) carrots, sliced
- # 4 oz. (100g) dried lasagne verde
- # 8 oz. (225g) frozen broad beans
- # half a pint (285 ml) milk
- # half a pint (285 ml) vegetable stock
- # one and a half ounces (40g) butter
- # one and a half ounces (40g) plain flour
- # 4 oz. (100g) mature Cheddar cheese, grated
- # 12 oz. (350g) button mushrooms, sliced
- # 12 oz. (350g) can sweetcorn, drained
- # salt and ground black pepper
- # 3 oz. (75g) mature Cheddar cheese, for topping
Directions:
- # Pre-heat oven to 400F, Gas Mark 6, 200C
- # Place the carrots, celery, leeks and broad beans in a large pan and cover with boiling water
- # Cover, bring to the boil and simmer for 5-7 minutes until the vegetables are tender
- # Drain off the water, reserving half a pint (285 ml) for the sauce)
- # Melt the butter in a pan then stir in flour and cook gently for 1 minute while stirring
- # Gradually add the milk and vegetable stock, stirring continuously until the sauce comes to the boil and thickens
- # Stir in the cheese, cooked vegetables, mushrooms and sweetcorn
- # Season well and set aside
- # Cook the lasagne according to packet instructions then drain and refresh in cold water to prevent over-cooking
- # Layer lasagne in a shallow ovenproof dish alternating with the vegetable sauce, finishing with sauce
- # Sprinkle with grated cheese as a topping and bake in the pre-heated oven for 30 minutes or until the top is golden