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
- Chop all vegetables, lay sparingly on a baking tray. Cover with olive oil and roast at 200 C for 45 min ~ hour until tender.
- 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.
- 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.
- 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. - 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
