Travel to Italy with this veggie lasagne recipe using products sold at Approved Food.
Ingredients found here: veggieLasagne
Ingredients
- 1 onion (chopped)
- 1 courgette (sliced)
- 1 red pepper
- Tomatoes (Don Mario chopped Tomatoes in Tomato Juice 400g or Don Mario Peeled Plum Tomatoes in Tomato Juice 400g (2 for £1.00 or £0.59 each RRP £0.69)
- Pepper (Saxa ground white pepper 25g, 2for £1.00 or £0.59 each RRP £0.79)
- Salt (Saxa Table Salt 750g, 2 for £1.00 or £0.59 each RRP £0.85 or Saxa So Low Reduced Sodium Salt 350g, £1.00 each RRP £1.65)
- Mixed herbs
- 50g Plain flour (Great Scot plain flour 500g 2 for £1.00 or £0.59 each RRP £0.65)
- 2 L Milk
- Lasagne pasta pieces (Napolina Whole Wheat Lasagne 375g £0.99 each RRP £1.29)
- 100g Cheese (grated)
Method
Preheat the oven to 180C/160C fan/gas mark 4. Add sunflower oil to a frying pan on medium heat and add the onion. Cook for 5 minutes or until soft, stirring occasionally. Chop and add the courgette, and red peppers, cook till soft. Put in the chopped tomatoes, season with salt, pepper and herbs and cook for 3 to 4 minutes, stirring occasionally. To make the white sauce measure out the milk and plain flour. Add all the plain flour to a mug along with a small amount of the milk and stir to form a paste. Transfer the remaining milk and the milk/plain flour paste to a saucepan and cook on low heat until it thickens, stirring constantly to insure no lumps form.
Time to assemble the lasagne: add enough of the vegetable mixture to cover the base of a heat proof dish, add the lasagne sheets, followed by the white sauce and enough grated cheese. Repeat this process till it is all assembled, scatter cheese over the top and bake for 45 minutes until the top is bubbling. Make sure the food is piping hot before serving. *Leftover lasagne can be frozen but make sure it is fully cooled beforehand *.
