Vegetable Lasagne
Ingredients
1 Aubergine sliced
3 tbsp Olive oil
2 Garlic cloves crushed
3 Mixed peppers diced
8oz.Mushrooms sliced
2 Celery sticks sliced
1 Courgette diced
1/2tsp Chilli powder
1/2tsp Ground cumin
2 Tomatoes chopped
10 fl.oz Passata
2 tbsp Chopped fresh basil
8 Sheets of pre cooked Lasagne sheets
Salt & pepper
For the cheese sauce
2 tbsp Butter or margarine
1 tbsp Flour
10 fl. oz Cheddar cheese grated
1 tsp Mustard
1 tbsp chopped basil
1 Egg beaten
Method
1.Place the aubergine slices in a colander, sprinkle with salt and leave for 20 minutes. Rinse under cold water, drain and keep to a side.
2. Heat the oven to 180c 350F/gas mark 4. Heat the oil in a saucepan. Add the garlic and onion and saute for 2 minutes. Add the peppers, mushrooms, celery and courgette and cook, stirring constantly for 3-4 minutes.
3. Stir in the chilli powder and cumin and cook for 1 minute. Mix in the tomatoes, and basil and season to taste with salt and pepper.
4.For the sauce, melt the butter in a saucepan. Stir in the flour and cook for 1 minute.
5. Remove from the heat gradually stir in the stock and milk, return to the heat, then add half the cheese and all the mustard. Boil, stirring, until thickened. Stir in the basil. Remove from the heat and stir in the egg.
6. Place half the lasagne in a ovenproof dish. Top with half the vegetables, aubergines. Repeat and then spoon the cheese sauce on top.
7. Sprinkle with the remaining cheese and bake for 30 minutes, or until golden and bubbling.
