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Vegetable Lasagne
This is a vegetarian version of the classic italian dish and kid's favourite.
Ingredients
1 large onion, peeled and chopped
1 red pepper, chopped
1 yellow pepper, chopped
2 courgettes, chopped
225g mushrooms, sliced
2 tbsp olive oil
1 garlic clove, minced
2 tsp dried oregano
800g chopped tomatoes
2 tbsp tomato puree
salt and pepper
350g fresh lasagne
3 tbsp Cathedral City Mature yet Mellow / Lighter
Béchamel sauce
60g butter (half fat or margarine for Lighter recipe)
60g flour
salt and pepper
pinch nutmeg
500ml milk (semi or skimmed for Lighter recipe)
125g Cathedral City Mature yet Mellow / Lighter Grated
Method
Heat the oil in a large saucepan. Add the garlic, onion, peppers and courgettes and fry for 1-2 minutes, until soft. Add the herbs and fry for another few minutes. Add the mushrooms to the pan with the tomatoes, tomato puree and seasoning to the pan. Bring to boil, then reduce the heat, cover and simmer for about 20 minutes.
In the meantime make the béchamel sauce.
Melt butter in saucepan, add flour, salt, pepper and nutmeg. Blend until smooth. Stir over heat for 1 minute, gradually adding the milk, stir until sauce boils and thickens. Reduce heat and cook for 1 minute. Remove from heat and add grated Cathedral City cheese, stir until it melts. Set aside.
Spread a small amount of the tomato sauce in the base of a 2.8 litre oven-proof dish. Cover with a layer of lasagne and top with a layer of béchamel sauce. Continue layering this way.
Finish with a layer of béchamel sauce and sprinkle with the remaining Cathedral City cheese. Bake at 190º for 45 minutes or until the lasagne is piping hot and well browned. Leave to stand for 5 minutes before serving.
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