Vegetable Lasagne
This quick and easy veggie lasagne has been created by celeb chef James Martin to celebrate National Vegetarian Week.
Vegetable Lasagne
Ingredients
- 6-8 sheets lasagne
- 2 283g cans creamed mushrooms
- 2 390g tin ratatouille
- 50 g mature Cheddar cheese grated
- 50 g Gruyere cheese grated
- 50 g Parmesan cheese grated
- Pinch of fresh nutmeg
- Salt and freshly ground black pepper
- 600 ml 1 pint milk
- 25 g 1oz plain flour
- 25 g 1oz butter
Instructions
- Preheat oven to 200°C (400°F, gas mark 6).
- Melt the butter in a saucepan. Stir in the flour and cook for 1-2 mins.
- Take the pan off the heat and gradually stir in the milk to get a smooth cheese sauce. Return to the heat, continue stirring. Bring to the boil then simmer for 8-10 mins.
- Add half the grated cheese and heat gently for 1 min, whisking until the cheeses have melted, season with nutmeg, salt and black pepper.
- Put the creamed mushrooms into a bowl and combine with half the cheese.
- Put half the cheese and mushrooms sauce in the bottom of an oven proof dish and pour over 1 can of ratatouille. Lay 3-4 pasta sheets over the top then repeat.
- Pour the remainder of the cheese sauce over the top of the lasagne, sprinkle with the remaining Gruyere and Parmesan.
- Bake in the oven for 30-40 mins. Allow to stand for 10 mins before serving.
- Celebrate National Vegetarian Week from 18th-24th May 2009 www.cannedfood.co.uk www.vegsoc.org
Notes
Lasagne is the perfect stress-free dinner. Make it in advance and keep in the fridge until you want to bake it.
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