VEGETABLE LASAGNE RECIPE

VEGETABLE LASAGNE

6 sheets spinach lasagna
2 cans tinned tomatoes chopped
2 medium courgettes sliced
8 button mushrooms sliced
1 aubergine sliced
1 handful fresh spinach roughly chopped
1lbs strong cheese grated
2 tablespoons plain white flour sifted
1 tablespoons butter
¾ pint full milk
4 cloves garlic crushed and chopped
2 onions finely chopped
Dried oregano
Dried basil
Ground black pepper
1 glass red wine
Olive oil

In a large pan fry the onion and garlic in olive oil until they begin to soften. Add the courgettes, mushrooms and aubergine and stir together. Add a tablespoon of basil and the same of oregano stir well. Add the tomatoes and stir in the spinach. Finally add the wine and leave to simmer for 30minutes, stirring occasionally.

In a saucepan slowly melt the butter and then stir in the flour to make a paste. Keep stirring to prevent burning but allow the flour to soften and lose its flavour. This should take about five minutes. Gradually add the milk stirring constantly until a sauce is created. Add three quarters of the cheese and stir in until it thickens.

In an oven dish spread a little of the vegetable sauce on the bottom and lay two sheets of lasagna on top. Then pour a layer of the vegetable sauce on top of that. Add another two sheets of the pasta and top that with cheese sauce, then two more sheets and the rest of the vegetable sauce topped with the rest of the cheese sauce. Sprinkle with the remaining grated cheese and place in a fairly hot oven for 40 minutes.

Serve with salad, crusty bread and a decent Italian red wine