Vegetable Lasagne
Serves: 15
Ingredients
- 400ml Mlllac Gold Double
- 150g aubergine
- 150g mixed peppers
- 150g onion
- 150g carrots
- 150g courgette (all 0.5cm dice)
- 250g pasta sheets (no pre cook
- 15g rapeseed oil
- 50g tomato puree
- 2tspn sugar
- 1tspn chopped garlic
- 15g plain flour
- 400g canned tomatoes including the juice
- 35g Lakeland Dairies Butter
- 35g plain Flour
- 250ml vegetable stock
- 1 tspn English Mustard
- 150g strong grated cheddar
- 1 egg yolk
- Seasoning ground black pepper and salt
Method
Place the oil in a pan, add all the diced vegetables with the garlic and sweat for five minutes.
Turn in the tomato purée, add the flour and cook for one minute.
Add in the chopped tomatoes (with the juice) bring to the boil, add the sugar correct the seasoning, remove from the heat and put aside.
METHOD CHEESE SAUCE
Melt Lakeland Dairies Butter in a thick bottomed pan.
Add the flour and mix in.
Gradually add the vegetable stock then the Millac Gold Double and stir until smooth, bring to the boil then remove from the heat, add the English mustard and two thirds of the grated cheddar cheese.
Correct the seasoning and put aside.
THE BUILD
Take one third of the cheese sauce and place on the bottom of the dish, top with pasta sheets.
Half the vegetable mix, top with pasta sheets.
Remaining vegetable mix top with pasta sheets.
Beat the egg yolk into the remaining cheese sauce and spread over the top, sprinkle with the remaining grated cheddar.
Place in a preheated oven 160°C for 50 minutes, remove from oven and let rest for 5 minutes before serving.
