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Vegetable Lasagne
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Vegetable Lasagne

The following recipe is taken from the Blanco "Art of Cooking" cookbook, but is suitable for all fan forced ovens.

Ingredients

• 10 instant lasagne noodles
• broccoli flowerets
• 1 cup cooked shredded spinach
• 500g ricotta or cottage cheese 
• 2 table spoons grated Parmesan cheese
• 1 qty Cheese Sauce

Tomato Sauce:

• 1 1/2 table spoons oil 1
• 1 onion, finely chopped 
• 2 garlic cloves, crushed
• 1/2 cup chopped red capsicum 
• 1 cup chopped celery 
• 125g mushrooms, sliced

Combine the following ingredients for sauce

• 2 x 425g cans tomatoes, undrained and chopped
• 1 1/4 cups grated carrots
• 1 x 130g can corn niblets, drained
• 1 cup of tomato paste
• 2 stunstea spoons of mixed dried herbs
• Salt and pepper, if desired

Method:

1. Heat oil, add next 5 ingredients, saute 2 minutes. Stir in combined ingredients, simmer uncovered 15 minutes, set aside.
2. Layer half of the lasagna noodles into a 2.5 litters greased ovenproof dish.
3. Spread with half the tomato sauce, top with broccoli and spinach.
4. Cover with half the ricotta cheese and half the Cheese Sauce.
5. Repeat layers with remaining ingredients finishing with Cheese Sauce. Sprinkle with Parmesan Cheese.
6. Bake on Fan Forced at 190ºC for 30 minutes or until cooked.
7. Serve hot with green salad.

Cheese Sauce

• 90g butter or margarine
• 1/3 cup flour
• 2 1/4 cups of milk
• 1 cup grated tasty cheese
• Salt and pepper, if desired

1. Melt butter, stir in flour, cook 1 minute.
2. Blend in milk, stir until boiling, cook 2 minutes.
3. Stir in cheese and seasonings, set aside.

Serves 4