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Veggie Lasagne


• 1 onion, chopped
• 75g carrots, sliced
• 75g courgette
• 3 tbsp. vegetable oil
• 75g aubergine
• 50g button mushrooms
• 50g sweetcorn
• 1 small garlic clove, crushed
• 225g can of chopped tomatoes
• Pinch of mixed herbs
• 8 tbsp. grated cheese
• 3 tbsp. butter
• 3 tbsp. plain flour
• ½ pint milk
• 4 sheets pre-cooked lasagna pasta
• Salt & pepper


1. Finely chop the onion and carrot and dice the courgette and aubergine.
2. Thinly slice the mushrooms. Heat the oil in a frying pan and fry the vegetables until softened. Add the garlic, tomatoes, herbs & sweetcorn and bring to the boil. Then cover and simmer for about five minutes.
3. Melt the butter in a pan and then stir in the flour, add the milk slowly, stirring until the mixture thickens and boils. Stir in half of the grated cheese and some salt and pepper for taste.
4. Spoon about a third of the vegetable mix into a shallow oven proof dish, add a little white sauce, the add a lasagna sheet and continue to layer in this way until the last layer is white sauce.
5. Sprinkle the remaining cheese on top and cook for around 50 minutes until browned on top. Serve with fresh herbs on top.



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