INGREDIENTS
2 x 375g lasagne verdi sheets
1 brocolli
1 spring onion
3 peppers
5 carrots
1 large courgette
250g cherry tomatoes
1/4 buttersquash
9 mushrooms
Spinach
Salt & pepper
Oil

SAUCE
1 spring onion
2 garlic cloves
800g Tomate Titurado (Pasata)
1 stock cube
Oregano
Splash of white wine

BECHAMEL
470ml (almond/oat) milk
6 – 8 tbsp flour
20g (v) butter

METHOD

  1. Chop all vegetables, lay sparingly on a baking tray. Cover with olive oil and roast at 200 C for 45 min ~ hour until tender.
  2. For the tomato sauce, dice and fry a spring onion and garlic until soft and tender, then pour in the tomate titurado and a crunched stock cube. Stir together and simmer. Season with oregano.
  3. For the bechamel sauce, melt butter in a pan, add the flour and fry, stirring constantly. Slowly pour in the milk, stirring until the flour dissolves and mixture thickens.
  4. Remove the pan from the heat and take the vegetables out from the oven. Prepare your lasagne by layering the different ingredients as follows:
    Splash of oil
    Lasagne sheets
    Vegetables
    Tomato sauce
    Bechamel sauce
    Cheese
    Repeat until dish is full.
  5. Cover with foil and place in the oven for 20 min at 175°C. Finish off by removing the foil and leaving in the oven for a further 10 min until golden.

 

Recipe by Mama Lotties www.mamalotties.com

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Whether you want to find a starter, main, dessert or even a simple snack, mama lotties’ recipes will be sure to liven up your dinner table and inspire the senses. Mama Lotties wants to share a part of its culture with the world, Gibraltar’s love for food, with so many different nationalities and cultural backgrounds in Gibraltar recipes have developed over the years and the dinner table has changed. Mama Lotties wants to inspire people back into their kitchens cooking those meals that their grandmothers made, to share Gibraltarian recipes that will bring back memories.