On the plus side, I made a gorgeous, easy and cheap veggie lasagne - and everyone liked it! I made the sauces from scratch too so there's some extra smug points.
Ingredients
Some lasagne sheets
For the "red sauce"
Vegetables (I used aubergines, onions and peppers but in the past I've used mushrooms, courgettes, or whatever I've found in my fridge)
Two tins of chopped tomatoes
Basil
For the "white sauce"
45g butter
45g flour
300ml milk
Loads of grated cheese
What to do
Some lasagne sheets
For the "red sauce"
Vegetables (I used aubergines, onions and peppers but in the past I've used mushrooms, courgettes, or whatever I've found in my fridge)
Two tins of chopped tomatoes
Basil
For the "white sauce"
45g butter
45g flour
300ml milk
Loads of grated cheese
What to do
- Preheat the oven to 180 C / Gas 4.
- Chop the veggies into whatever sized chunks you fancy and put them in a saucepan with the tinned tomatoes and basil, heat through, stirring occasionally.
- Melt the butter in another saucepan, stir the flour in bit by bit. Add the milk and KEEP STIRRING! When it looks like proper sauce thickness you can crumble in the cheese while stirring and when it's all blended then it's done.
- In a large glass baking dish layer the red sauce, white sauce and lasagne sheets in whichever order you fancy, grate some more cheese over the top and then bung it in the oven for about half an hour or until it looks good!
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