Veg­e­tar­ian Lasagne

Post - - RECIPES -

2 tbs oil

1 tbs but­ter

1 chopped onion

2 chopped green chill­ies (op­tional)

3 fat cloves finely chopped gar­lic 250g frozen mixed veg­eta­bles Salt and pep­per

Few sprigs thyme

1 can chopped toma­toes

1 tsp mixed spice

1 tsp smoked pa­prika

1 tsp sugar

1 tsp Ital­ian herbs

1 sliced green pep­per

1 pun­net mush­rooms sliced

Sauté onion, chill­ies and gar­lic in but­ter and oil. When lightly browned, add frozen mixed veg­eta­bles. Sea­son with salt and pep­per. Toss in a few sprigs of thyme.

Af­ter 7 min­utes, add canned toma­toes, mixed spice, smoked pa­prika, sugar and Ital­ian herbs. Lower heat to medium and sim­mer for 10 min­utes.

Then add sliced green pep­per and mush­rooms. Cook for a fur­ther 5 min­utes. Re­move from stove and set aside.

White sauce:

Heat 2 tbs but­ter in a pot.

Add 2 tbs flour and cook for a minute, stir­ring con­tin­u­ously to pre­vent lumps. Add 2 cups milk. Whisk to pre­vent lumps. Sea­son with salt and pep­per. Add ½ tea­spoon nut­meg. Sim­mer on medium heat for about 5 min­utes un­til sauce thick­ens.

Add 250ml cream. Cook for a fur­ther 3-4 min­utes on medium heat. Con­sis­tency of sauce should be weak.

½ cup grated moz­zarella cheese ½ cup grated ched­dar cheese

Lay­er­ing of lasagne:

In a large bak­ing dish, pour a thin layer of sauce. Then add a layer of lasagne sheets Top with veg­etable fill­ing and some cheese.

Place a layer of lasagne sheets over. Pour some sauce over sheets. Top with more fill­ing. Re­peat once more, fin­ish­ing with a layer of lasagne, sauce, cheese and top with sliced jalapenos.

Al­ter­na­tively, in­di­vid­ual por­tions can be made as shown in the photo.

Bake at 180°C for 25-30 min­utes.

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