10 - 12 strips lasagne
2 onions, peeled and finely chopped
2 tbsp oil
1 clove garlic, crushed
350 g (3/4 lb) mushrooms, wiped and sliced
350 g (3/4 lb) courgettes, washed and sliced
15 g (3 tsp) dried oregano
450 g (1 lb) tomatoes, skinned and chopped
1 tbsp tomato purée
salt and freshly ground black pepper
2 onions, peeled and finely chopped
2 tbsp oil
1 clove garlic, crushed
350 g (3/4 lb) mushrooms, wiped and sliced
350 g (3/4 lb) courgettes, washed and sliced
15 g (3 tsp) dried oregano
450 g (1 lb) tomatoes, skinned and chopped
1 tbsp tomato purée
salt and freshly ground black pepper
For the sauce:
25 g (1 oz) butter
2 tsp flour
275ml/1/2pt milk or single cream
30-60ml/2-4 tbsp double cream (optional)
40 - 50g/11/2 - 2oz parmesan cheese, grated
2 tsp flour
275ml/1/2pt milk or single cream
30-60ml/2-4 tbsp double cream (optional)
40 - 50g/11/2 - 2oz parmesan cheese, grated
method
1. preheat the oven to 180C/350F/Gas 4.
2. First cook the lasagne. Then drain and rinse in cold water.
3. Gently fry the finely chopped onion in the oil for a few minutes to seal in the flavour. Add the mushrooms and courgetted and fry for a few minutes until softened. Add the oregano, tomatoes and tomato purée. Cover the pan and cook for 10 - 15 minutes so that the flavours have a chance to blend. Then season to taste.
4. Meanwhile prepare the sauce. Melt the butter in a small saucepan and stir in the flour. Cook the roux for 2 - 3 minutes, then pour over the milk.
5. Bring it to the boil, stirring constantly and cook for 5 minutes over a gentle heat.
6. Then add the cream and cook gently for another minute.
7. Lightly grease a 2.3L/4pt ovenproof dish and put in a layer of vegetable sauce. Cover with lasagne and then a layer of cream sauce.
8. Repeat these layers ending with a layer of cream sauce.
9. Cover with grated cheese and bake for 35 - 40 minutes when the cheese should be bubbling and golden.
10. Serve immediately.
2. First cook the lasagne. Then drain and rinse in cold water.
3. Gently fry the finely chopped onion in the oil for a few minutes to seal in the flavour. Add the mushrooms and courgetted and fry for a few minutes until softened. Add the oregano, tomatoes and tomato purée. Cover the pan and cook for 10 - 15 minutes so that the flavours have a chance to blend. Then season to taste.
4. Meanwhile prepare the sauce. Melt the butter in a small saucepan and stir in the flour. Cook the roux for 2 - 3 minutes, then pour over the milk.
5. Bring it to the boil, stirring constantly and cook for 5 minutes over a gentle heat.
6. Then add the cream and cook gently for another minute.
7. Lightly grease a 2.3L/4pt ovenproof dish and put in a layer of vegetable sauce. Cover with lasagne and then a layer of cream sauce.
8. Repeat these layers ending with a layer of cream sauce.
9. Cover with grated cheese and bake for 35 - 40 minutes when the cheese should be bubbling and golden.
10. Serve immediately.
serving amount
serves 4-6
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