WEEK 34
VEGETARIAN LASAGNE
Hi and welcome to our Vegetarian Kitchen. This week in London we have seen real winter weather, snow, ice and it is freezing. So, we need comfort food to come home to and what could be nicer than our perfect vegetarian lasagne. AND no lentils we promise. So many vegetarians have complained about the use of lentils in every dish!
INGREDIENTS
250g Fresh Lasagne Sheets
Bolognese Sauce
For this, please see Week 23
White Sauce
15g butter
15g flour
300ml milk
25g Grated Parmesan Cheese
Pinch grated nutmeg
METHOD
The dish should be approximately 10"x8" Pyrex or Stoneware Oven Dish.
First, make the Bolognese Sauce.
Make the white sauce. Melt the butter in a saucepan, add flour and cook stirring for 1 minute only. Remove from hest, add milk, stirring all the time. Return to heat stirring constantly until thick and smooth. Season with nutmeg and salt and pepper.
Grease the dish, spoon one third of the Bolognese sauce over the base. Then one third of the white sauce, then half the lasagne sheets. Repeat the process, finishing with white sauce. Sprinkle the grated Parmesan cheese over the top.
Bake for 30-35 minutes in oven 190C/375F Gas Mark 5.
When bubbling and golden brown serve hot.
A real winter warmer. You could serve a green salad or spinach leaves with this.
ENJOY!
