Friday, 26 April 2013

Mixed Veg Lasagna

So you have had the Mixed Veg & Edam Pie and you have half a bag of mixed veg left..... what to do with it?

How about a Mixed Veg lasagne?

Lasagne for vegetarians is usually a pain, trying to think of something nice to put in it (my absolute favourite is spinach, mushroom and pesto by the way!) this recipe is great as you have the ingredients in the freezer or cupboard usually.

You will need:
  • Tin of chopped tomatoes
  • Bag of mixed veg
  • Mature cheddar
  • Plain flour
  • Mustard powder
  • Milk
  • Butter
  • Dried pasta sheets
What you do:
  • Put a blob of butter in a good non stick saucepan (I use Olive Oil spread, but always check you can cook with your chosen margarine or it will split)
  • Add half a teaspoon of mustard powder.
  • Heat gently until the butter melts
  • Add a tablespoon or two of flour, you will become more adept at how much flour you need the more you make it. 
  • Stir it in well and add more flour until your mixture turns into a lump and cleans the sides of the pan when your stir it.
  • Add a good splosh of milk and stir until it turns back into a lump.  (Don't add too much milk as we will keep repeating this stage to make the sauce nice and smooth)
  • Don't be alarmed if it looks like a stodgy pudding gone wrong, keep stirring, it will come back.
  • Keep adding milk and stirring until you end up with a nice smooth, if slightly thick, sauce.
  • Now add grated cheese and another splosh of milk.  Stir until melted.  Taste - is it cheesy enough?  
  • No?, then repeat this step until it is.
  • You should end up with something that looks like this  (great action shot huh?)

  • Take your mixed veg and mix it with the chopped tomatoes.
  • Put a layer in the bottom of an overproof dish.
  • Top with a sheet of pasta (breaking it up if it doesn't fit).
  • Add your cheese sauce and spread so all the pasta is covered.
  • Now add another layer of pasta, then a layer of veg, a layer of pasta and finished with a generous layer of cheese sauce.
  • Top with grated cheese and dried oregano.
  • Pop into the oven, gas mark 6 for 30 mins or until brown and bubbling.

**I usually make my lasagne ahead of time as it allows the juices to soak into the lasagne sheets making it tastier.
***  It is always nicer re-heated the next day, so make double  :)

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