Vegetable Lasagne #3

485 Calories per serving


serves 4
1/2 teaspoon vegetable oil

for the vegetable sauce:

1 teaspoon vegetable oil
1 onion, chopped
1 stick celery, chopped 4 oz (120 g) carrots, diced
2 oz (60 g) okra, cut in 1 inch (2.5 cm) lengths
2 medium cans chopped tomatoes (2 x 14 oz (397 g)
1 teaspoon oregano
1 tablespoon chopped parsley
6 tablespoons water
1 lb 2 oz (540 g) smoked tofu, cubed
3 oz (90 g) drained canned kidney beans
6 oz (180 g) wholewheat, verdi or plain lasagne

for the cheese sauce:

1 tablespoon margarine
3 tablespoons flour
1/4 teaspoon powdered mustard
1/2 pint (300 ml) skimmed milk
3 oz (90 g) cheese, grated


1. Grease the lasagne dish with 1/2 teaspoon oil.

2. To make the vegetable sauce, heat the oil in a large saucepan, add the onion and stir-fry for 3 - 4 minutes. Add the celery, carrots, okra, canned tomatoes, herbs and water, stir well and bring to the boil. Cover, reduce the heat and simmer for 20 - 25 minutes.

3. Add the smoked tofu and kidney beans to the vegetable sauce. Keep warm.

4. Boil the lasagne in salted water according to the packaging instructions and drain well.

5. While the lasagne is cooking, make the cheese sauce. Melt the margarine in a saucepan, stir in the flour and remove from the heat. Add the mustard and gradually blend in the milk. Bring to the boil, stirring all the time, and boil for 2 minutes. Stir in about 2 1/2 oz (75 g) of the cheese.

6. Spread a very thin layer of cheese sauce over the base of the lasagne dish and cover with pieces of lasagne. Spoon half the vegetable sauce over the lasagne and cover with a second layer of lasagne. Top with the remaining vegetable sauce and remaining lasagne and pour over the cheese sauce.

7. Sprinkle over the reserved cheese and bake at Gas Mark 4 (180°C) 350°F for 30 - 35 minutes.

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