Vegetable Lasagne Recipe

This Vegetable Lasagne Recipe is as easy to make if not easier than a meat lasagne dish. Suitable for vegetarians but will appeal even to the carnivores.

Ingredients for Vegetable Lasagne:

• 8 sheets Lasagne Verdi (the no pre-cooking type is the easiest)
• 1 medium onion, peeled and chopped
• 8 oz (225 g) aubergine
• 8 oz (225 g) courgettes
• 4 oz (112 g) olive oil
• 1 lb (450 g) ripe tomatoes with a little water, or 1 lb tin
• Salt and pepper
• 1 teaspoon fresh parsley, chopped, or ½ teaspoon dried
• 1 teaspoon fresh basil, chopped, or ½ teaspoon dried
• 1 teaspoon fresh oregano, chopped, or ½ teaspoon dried
• 2 oz (56 g) butter or margarine
• 2 oz (56 g) flour
• ¾ pint (400 ml) full or semi-skimmed milk
• 3 oz (84 g) parmesan cheese – grated

Method for Vegetable Lasagne:

1. Slice the aubergine and courgettes lengthways and lightly sauté in hot oil along with the chopped onion. Drain and put aside.
2. Peel and chop the tomatoes and mix with salt, pepper and the herbs.   Put into a saucepan and bring to the boil. Boil rapidly until the sauce has thickened.
3. In a separate saucepan, melt the butter or margarine, stir in the flour and gradually add the milk. Cook, stirring constantly, until the sauce thickens. Simmer for 5 minutes and then stir in the grated Parmesan cheese
4. Pour a layer or tomato sauce over the bottom of a greased, shallow oven-proof dish. Arrange a layer of lasagne on top, then a layer of vegetables and cheese sauce.  Repeat until everything is used, ending with a layer of cheese sauce. Sprinkle the top with a little more grated Parmesan cheese.
5. Cook in a pre-heated oven at Gas Mark 4 (350°F/180°C) for about 40 minutes until golden brown and the lasagne is tender.

This Vegetable Lasagne Recipe Serves 4.  It goes well with a crisp green salad.