Mushroom vegetarian lasagne

Yield: 1 servings

Measure Ingredient
10 \N Sheets spinach or egg pasta
1 tablespoon Olive oil
1 ounce Flour
4 ounces Celery
4 ounces Mushrooms
4 ounces Onions
1 \N Clove garlic
8 ounces Plum tomatoes
1 \N Bay leaf
1 tablespoon Tomato puree
¼ pint White wine
½ pint Vegetable stock
½ teaspoon Tarragon
\N \N Black pepper and salt to taste
¾ pint Milk
¼ pint Double cream
2 ounces Butter
2 ounces Flour
½ \N Onion choute; (1 bay-leaf studded
\N \N ; clove)
\N \N Parmesan

BOLOGNAISE

CHEESE SAUCE

Cook the pasta in plenty of boiling oiled water until al dente (to the bite). Drain and refresh with cold water.

Sweat off the celery, garlic , onion and mushrooms in olive oil, add the flour and cook for 2-3 minutes, add the tomato puree, plum tomatoes, tarragon, bay leaf, white wine and stock.

Allow to simmer for 10 minutes, remove the bay leaf and check seasoning.

Bring the milk to the boil with onion choute and allow to cool. Melt butter, add flour and cook for 2-3 minutes until sandy texture. Gradually stir in the pre-heated milk over the heat to form a smooth sauce. Season, add half the grated parmesan and cream. Remove from heat.

Layer a little white sauce, tomato sauce then pasta three times, the last layer of pasta should be topped with the remaining cheese sauce and parmesan.

Place in a hot oven (200 C) for approximately 30 minutes until the golden brown on top.

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