Vegetarian Lasagne

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Ingredients

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Lasagne sheets		as required
Milk		500ml
Butter		1 tbsp
Flour		2 heaped tbsp
Vegetable stock granules		1 tbsp
Salt		1 tsp
Your favourite vegetables		as you like
Mozzarella cheese		1
Cheddar cheese		as required

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Method

Prep

20min

Cook

20min

Here are the ingredients. I used baby corn, green beans, mushrooms, onion, peppers, courgettes, potatoes and carrots.

Chop all the vegetables to bitesize pieces (cut all the hard root vegetables quite small) and fry on high heat in a frying pan with some oil.

Make a white sauce:put the butter in a pan and melt on medium heat. Add the flour and mix well. Add the milk a bit at a time to make a sauce. Use a blender to avoid lumps.

Add the vegetable stock granules to the sauce and season with salt. In an oven dish, lay the pasta sheets, vegetables, mozzarella cheese and cheese sauce in repeated layers.

Bake in a preheated oven 180C covered with foil for 20 minutes. Remove the foil and brown nicely before serving.

Tips & Note

Most vegetables can be used apart from water-based ones such as beansprouts, cucumber or mooli.

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