Vegetable lasagne (school dinners)

Yield: 1 servings

Measure Ingredient
225 grams Lasagne sheets; (8oz)
50 grams Low fat spread; (2oz)
50 grams Plain flour; (2oz)
600 millilitres Semi skimmed milk; (1 pint)
\N \N Sea salt and freshly milled black pepper
175 grams Grated hard cheese; (6oz)
200 grams Broccoli florets; cooked (7oz)
200 grams Cooked peas; (7oz)
200 grams Cooked sweetcorn; (7oz)
100 grams Cougettes or carrots; cooked and cubed
\N \N ; (4oz)
2 cans Chopped tomatoes
½ \N Onion; chopped
1 \N Clove garlic; chopped
2 tablespoons Olive oil; (2 to 3)
\N \N Low fat spread for greasing
\N \N Little hard cheese for sprinkling

Grease a 1.7 litre oblong oven proof dish with a little low fat spead and arrange a layer of lasagne sheets across the bottom.

Next, make up the cheese sauce by frying the low fat spread in a saucepan until bubbling gently. Add all the flour and stir in to form a smooth paste. Pour in all the milk in one go and whisk until smooth. Stir in the seasoning and the cheese and simmer very gently, stirring frequently for about 15 minutes. Take off the heat.

While the cheese sauce is cooking, start the vegetables off. Fry the onion and garlic gently in the oil for 5 minutes, then add all the vegetables and stir together thoroughly. As soon as they begin to bubble, add all the tomatoes and stir. Simmer gently together for about 20 minutes, stirring frequently. Season to taste.

Now begin to layer up the lasagne by covering the first sheet of lasagne with a layer of vegetables and one of cheese sauce and then repeating until the dish is full and all the ingredients have been used up. Finish off with a layer of cheese sauce. Sprinkle with a little cheese and bake in the oven at 180?C/350?F/gas mark 4 for 30-40 minutes.

Leave to stand for about 5 minutes before attempting to cut into squares or wedges to serve.

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