Is there anything more filling and comforting than a serving of hot lasagne? The Italians seem to have a monopoly on warming, filling meals. For something a little lighter this vegetable lasagne is perfect. You can feel healthy while gorging on endless helpings of carbohydrates and melted cheese.
1 Red Bell Pepper
1 Yellow Bell Pepper
8 Chestnut Mushrooms
2 Cloves of Garlic
1 Red Onion
10 Sheets of Dried Lasagne
2 Family Size Jars of Dolmio Tomato Sauce
50g of Plain Flour
50g of Butter
600g of Full Cream Milk
½ Tsp of Nutmeg
Salt and Pepper to taste
½ Cup of Grated Mozzarella
Preheat the oven to 200 degrees Celsius. If you have a fan-forced oven it’s best.
Halve and slice the peppers, courgette, red onions and chestnut mushrooms. Finely dice the garlic.
Put a saucepan on medium heat and melt the butter. Once the butter is melted pour in the flour, mixing in quickly until a smooth dough forms. Take it off the heat and pour in a third of the milk, whisking until combined. Put the saucepan back onto a medium heat and stir in the rest of the milk.
Add in the nutmeg and salt and pepper. Stir continuously until the sauce is reaches a smooth thick consistency. Immediately remove from heat.
Put a third of the sliced vegetables in layers in a 30 x 40cm pan. Cover the vegetables with a third of the dolmio sauce then spread four tablespoons of white sauce on top. Cover with half of the pasta sheets. Repeat this, placing the next third of vegetables on top of the pasta.
For the final layer, dice the remaining vegetables and mix them in with the tomato sauce. Spread over the pasta sheets and then top with the remaining white sauce. Cover with the grated mozzarella.
Place in the oven and cook for 40 to 50 minutes, until the cheese is golden and bubbling. Serve immediately.
[Key: Tbsp = tablespoon, Tsp = Teaspoon]