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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Vegetable filling for lasagna to use instead of meat mince Ingredients:
1 large zucchini |
20 small mushrooms |
filling |
400 g chopped tomatoes |
5 stalks celery |
1/2 large leek |
1/2 large carrot |
1/2 small red pepper |
1/5 small green pepper |
1 tbsp olive oil |
sauce |
2 tbsp flour |
300 ml soya milk |
2 tbsp olive oil |
pasta |
106 g lasagna |
30 g cheddar |
Directions:
1. chop ingredients to a mince
2. heat the olive oil
3. when oil is hot add mixture of minced vegetables plus chopped tomatoes, cook for aprox. 10 min
4. add salt, pepper and herbs
5. Prepare sauce:
6. Heat the oil in a pot
7. Add 2tbsp flour and fry for 60 sec until golden
8. Add milk removing constantly until smooth
9. Boil removing until thick
10. Add salt and pepper to taste
11. Prepare lasagna by alternating lasagna sheets with filling and sauce
12. Heat oven 180ºC and bake lasagna for 30 min or until cheese bubbles
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