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This recipe for VEGETABLE LASAGNE, by , is from PONTHIR BAPTIST CHURCH & VILLAGE COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Friday, November 28, 2008


12 sheets no re cook lasagne
1 tbsp oil
2 onions, chopped
1/2 red and 1/2 green pepper, chopped
1 corgette, thickly sliced
100g (4oz) sweetcorn
100g (4oz) mushrooms, sliced
100g (4oz) tomato pure
396g (14oz) tomatoes
1 clove garlic (optional)
1/4 pint stock or water
1 tsp mixed herbs
1 tsp paprika
salt and black pepper

50g (2oz) margarine
50g (2oz) flour
1 pint milk
100g (4oz) cheese, grated
1/2 tsp mustard powder
salt and pepper

Heat the oil in a pan and saute the onions(and garlic, if used) until soft.
Add the pepper and mushrooms and cook for further 2 minutes.
Add the tomato puree, tinned tomatoes, herbs, courgette, sweetcorn, seasoning and stock.
Simmer for 15 minutes stirring occasionally.
Meanwhile, melt the margarine in a saucepan, blend in the flour and cook for 2 minutes. Remove from the heat and gradually stir in milk.
Return pan to heat and bring to the boil until sauce thickens. Add half the cheese, mustard, salt and pepper.

Layer the vegetable sauce and lasagne in an ovenproof dish 23cm (approximately 9") square, starting with the vegetable sauce and ending with lasagne.
Pour the cheese sauce over the top and sprinkle with the remaining grated cheese.
Bake for 35 minutes at 190C , 375F, gas mark 5.

Personal Notes:
Personal Notes:
If preferred, you can layer the cheese sauce inside: Start with a thin layer of sauce, then lasagne and then the vegtables, ending with the cheese sauce.




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