Vegetable Lasagne

Submitted by: Admin on 07/29/2008

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2.73 avg rating
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Rating

Ingredients

1 lb. (450g) leeks, trimmed and sliced
4 sticks celery, trimmed and chopped
8 oz. (225g) carrots, sliced
4 oz. (100g) dried lasagne verde
8 oz. (225g) frozen broad beans
half a pint (285 ml) milk
half a pint (285 ml) vegetable stock
one and a half ounces (40g) butter
one and a half ounces (40g) plain flour
4 oz. (100g) mature Cheddar cheese, grated
12 oz. (350g) button mushrooms, sliced
12 oz. (350g) can sweetcorn, drained
salt and ground black pepper
3 oz. (75g) mature Cheddar cheese, for topping

Directions

Pre-heat oven to 400F, Gas Mark 6, 200C.

Place the carrots, celery, leeks and broad beans in a large pan and cover with boiling water.

Cover, bring to the boil and simmer for 5-7 minutes until the vegetables are tender.

Drain off the water, reserving half a pint (285 ml) for the sauce).

Melt the butter in a pan then stir in flour and cook gently for 1 minute while stirring.

Gradually add the milk and vegetable stock, stirring continuously until the sauce comes to the boil and thickens.

Stir in the cheese, cooked vegetables, mushrooms and sweetcorn. Season well and set aside.

Cook the lasagne according to packet instructions then drain and refresh in cold water to prevent over-cooking.

Layer lasagne in a shallow ovenproof dish alternating with the vegetable sauce, finishing with sauce.

Sprinkle with grated cheese as a topping and bake in the pre-heated oven for 30 minutes or until the top is golden.

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