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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Vegetable lasagne with white sauce and cheese topping. Ingredients:
25 g butter |
25 g plain flour |
75 g cheddar cheese |
10 g olive oil |
400 g skimmed milk |
2 courgettes |
2 bell pepper (orange) |
200 g aubergine |
400 g canned tomatoes |
350 g pasta, lasagne sheets |
Directions:
1. Chop courgettes, peppers and aubergine.
2. Drizzle or spray with olive oil and bake in oven at around 200'C for approximately one hour or until lightly browned/softened.
3. Melt butter and combine with the flour.
4. Slowly add milk (warmed if preferred) with mixing to avoid lumps.
5. Layer vegetables, sauce and lasagne sheets 2/3 times, finishing with layer of sauce.
6. Sprinkle grated cheese on top and bake at around 180'C for 30mins or until cheese browns and bubbles.
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