Broccoli & Cauliflower Lasagna |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 6 |
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An easy to make meat free lasagne. I have seen many vegetable lasagne recipes but none really grabbed me so I decided to experiment and, in my opinion, this is a really tasty one. Ingredients:
2 tablespoons olive oil |
1/2 head cauliflower, cut in to small florets |
1/2 head broccoli, cut in to small florets |
1 courgette, sliced |
1 large onion, finely chopped |
2 bell peppers, chopped (red or orange) |
4 garlic cloves, minced |
1 tablespoon mccormick's season all |
1/3 pint vegetable stock |
1 (400 g) can chopped tomatoes |
3 tablespoons tomato puree |
1 pint milk |
2 ounces plain flour |
2 ounces butter |
2 ounces grated smoked dutch cheese |
1 teaspoon dijon mustard |
9 sheets dried lasagna noodles |
freshly grated parmesan cheese, to sprinkle on top |
Directions:
1. Heat olive oil in a large saucepan add onions and garlic and cook over medium heat until translucent- about 5 minutes.
2. Add peppers, vegetable stock, tomato puree and chopped tomatoes and bring to the boil.
3. Add cauliflower, broccoli, courgette and seasoning bring back to the boil- now cover and reduce heat- allow to simmer gently for 30 minutes.
4. Start white sauce approximately 10 minutes before vegetable sauce is ready-melt butter and stir in the flour- cook over a low heat for about 1 minute.
5. Increase heat- gradually add milk stirring continually.
6. Once sauce has thickened add mustard and half of the grated smoked cheese- stir to mix in the cheese then remove sauce from heat.
7. Place 3 sheets of lasagne in a baking dish measuring 9 x 12 inches- pour on half the vegetable sauce then add 2nd layer of lasagne-next add half the white sauce then remaining vegetable sauce-add final layer of lasagne and top with white sauce.
8. Sprinkle the parmesan and remaining smoked cheese on top.
9. Cook in the centre of a preheated oven at 180°C/350°F/gas 4 for 35 minutes.
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