Vegetable Lasagne
Serves: 4
Ready in: 30 to 60 mins
Ingredients:
6-8 sheets lasagne2 x 283g tins creamed mushrooms
2 x 390g tins ratatouille
5g butter
25g plain flour
600ml milk
50g mature vegetarian Cheddar cheese, grated
50g vegetarian gruyère cheese, grated
50g vegetarian Parmesan-style cheese, grated
pinch fresh nutmeg
salt and freshly ground black pepper
method:
- Preheat the oven to 200C/400F/Gas 6. Melt the butter in a saucepan, stir in the flour and cook for 1-2 minutes. Take the pan off the heat and gradually stir in the milk to make a smooth cheese sauce. Return to the heat and stirring, bring to the boil then simmer for 8-10 minutes.
- Add half the grated Cheddar and gruyère and heat gently for one minute, whisking until the cheeses have melted. Season with the nutmeg, salt and black pepper. Combine the two cans of creamed mushrooms with the cheese sauce.
- Place half the cheese and mushroom sauce in the bottom of an oven proof dish and pour over one can of ratatouille. Lay 3-4 pasta sheets over the top then repeat with the second can. Pour the remainder of the cheese sauce over the top of the lasagne, and sprinkle with the remaining grated gruyere, Cheddar and the Parmesan-style cheese. Bake in the oven for 30-40 minutes and allow to stand for 10 minutes before serving.
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