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vegetarian lasagne
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anybody got a tried and tested recipe for vegetarian lasagne?
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VEG. LASAGNE.
8oz carrots , peeled. 4oz green peppers, seeded.
8oz courgettes, trimmed. 1 onion peeled. 4oz celery
6oz Lasagne. Quarter pint boiling water. 1 chicken stock cube, or a veg stock cube.1oz. butter.2 level tablespoons
plain flour. Half pint of milk. Salt & pepper. 6 oz cheese grated. Reserve 4oz to sprinkle on top.
AFTER WASHING AND SLICING VEG, PLACE IN A LARGE PAN WITH STOCK CUBE & WATER. BRING TO BOIL, COVER & SIMMER FOR 10MIN. MAKE SAUCE WITH FLOUR & MILK.SEASON. make alternative layers of Las. veg, & cheese & sauce, make sure last layer is sauce, sprinkle with cheese.Bake at 190/ 375/ or gas 5. about 30min. Ready cooked Las. is quicker, and you can adapt the amount of cheese or vegetables to suit, Delicious.
8oz carrots , peeled. 4oz green peppers, seeded.
8oz courgettes, trimmed. 1 onion peeled. 4oz celery
6oz Lasagne. Quarter pint boiling water. 1 chicken stock cube, or a veg stock cube.1oz. butter.2 level tablespoons
plain flour. Half pint of milk. Salt & pepper. 6 oz cheese grated. Reserve 4oz to sprinkle on top.
AFTER WASHING AND SLICING VEG, PLACE IN A LARGE PAN WITH STOCK CUBE & WATER. BRING TO BOIL, COVER & SIMMER FOR 10MIN. MAKE SAUCE WITH FLOUR & MILK.SEASON. make alternative layers of Las. veg, & cheese & sauce, make sure last layer is sauce, sprinkle with cheese.Bake at 190/ 375/ or gas 5. about 30min. Ready cooked Las. is quicker, and you can adapt the amount of cheese or vegetables to suit, Delicious.
Mushroom Lasagne
1 1/2 oz dried porcini mushrooms
2 tbsp olive oil
1 onion - finely chopped
14 oz canned chopped tomatoes
salt and pepper
1lb button mushrooms - thinly sliced
2 oz butter + extra for greasing
1 garlic clove - finely chopped
1 tbsp lemon juice
ready to use lasagne sheets
1/2 tsp dijon mustard
2oz freshly grated parmesan cheese
Cheese Sauce -
1 1/2 oz butter
1 1/2 oz plain flour
1 pint milk
4 oz cheddar cheese
pinch cayenne pepper
salt
1. Place porcini mushrooms in small bowl, cover with boiling water and set aside for 30 mins. Meanwhile, heat olive oil in small frying pan. Add onion and cook, stirring occaisionaly, for 5 mins, til softened. Add tomatoes and cook, stirring frequently for 7-8 mins. Season with salt and pepper and set aside.
2. Drain porcini mushrooms and slice. Melt half the butter in a large heavy based frying pan. Add porcini and button mushrooms and cook until they start to give off their juices. Add garlic and lemon juice and season to taste with salt and pepper. Cook over low heat, stirring occaisionaly, til liquid has almost evaporated.
3. Meanwhile make cheese sauce. Melt butter in a saucepan. Stir in flour and cook, stirring constantly for 1-2 mins. Remove pan from heat and gradually whisk in milk. Return pan to heat and bring to boil, whisking constantly. Simmer for 2 mins til thickened. Remove pan from heat stir in cheese and season with cayenne and salt
4. Lightly grease an ovenproof dish with butter. Stir mustard into the cheese sauce, then spread one third over the base of the dish. Place a layer of lasagne sheets on top, cover with the mushrooms, another layer of sauce, another layer of lasagne, the tomato mixture and, finally another layer of sauce. Sprinkle with parmesan and dot with butter.
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1 1/2 oz dried porcini mushrooms
2 tbsp olive oil
1 onion - finely chopped
14 oz canned chopped tomatoes
salt and pepper
1lb button mushrooms - thinly sliced
2 oz butter + extra for greasing
1 garlic clove - finely chopped
1 tbsp lemon juice
ready to use lasagne sheets
1/2 tsp dijon mustard
2oz freshly grated parmesan cheese
Cheese Sauce -
1 1/2 oz butter
1 1/2 oz plain flour
1 pint milk
4 oz cheddar cheese
pinch cayenne pepper
salt
1. Place porcini mushrooms in small bowl, cover with boiling water and set aside for 30 mins. Meanwhile, heat olive oil in small frying pan. Add onion and cook, stirring occaisionaly, for 5 mins, til softened. Add tomatoes and cook, stirring frequently for 7-8 mins. Season with salt and pepper and set aside.
2. Drain porcini mushrooms and slice. Melt half the butter in a large heavy based frying pan. Add porcini and button mushrooms and cook until they start to give off their juices. Add garlic and lemon juice and season to taste with salt and pepper. Cook over low heat, stirring occaisionaly, til liquid has almost evaporated.
3. Meanwhile make cheese sauce. Melt butter in a saucepan. Stir in flour and cook, stirring constantly for 1-2 mins. Remove pan from heat and gradually whisk in milk. Return pan to heat and bring to boil, whisking constantly. Simmer for 2 mins til thickened. Remove pan from heat stir in cheese and season with cayenne and salt
4. Lightly grease an ovenproof dish with butter. Stir mustard into the cheese sauce, then spread one third over the base of the dish. Place a layer of lasagne sheets on top, cover with the mushrooms, another layer of sauce, another layer of lasagne, the tomato mixture and, finally another layer of sauce. Sprinkle with parmesan and dot with butter.
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Delia's is lovely, roast mediterraen veg lasagne...
http://www.deliaonline.com/recipes/roasted-med iterranean-vegetable-lasagne,866,RC.html
http://www.deliaonline.com/recipes/roasted-med iterranean-vegetable-lasagne,866,RC.html
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