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Vegetable Lasagne with Cream Sauce

ingredients

serves 4-6
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 pur©e
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

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.

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