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Vegetable Lasagne

Vegetable Lasagne

Suitable for vegetarians

Allergens

Sulphites, Gluten, Wheat, Milk

Ingredients

ingredients
Item Quantity Allergen
Onions (Frozen, ready prepared) 300g
Garlic 5g
Vegetable Oil 30ml
Mushrooms 300g
Canned, Chopped Tomatoes 800g
Frozen Sweetcorn 300g
Tomato Puree 30g
Lasagne Sheets 600g Gluten, Wheat
Cornflour 75g
Semi-Skimmed Milk 1.25L Milk
Cheddar Cheese 225g Milk

Method

  • Cook the onions and garlic in oil.  Add the mushrooms
  • Add the tomatoes and sweetcorn and stir in the puree. Cook until tender
  • Make a white sauce with the cornflour and milk
  • Place a layer of lasagne in a greased dish, cover with a layer of vegetable mixture and then a little sauce.  Repeat to fill the dish, ending with a layer of sauce
  • Sprinkle with cheese and cook at 200C, 400F, Gas 6 for 45 minutes

 

 

VEGAN ALTERNATIVE:

Substitute:

Milk with Alpro soya milk

Cheddar cheese with Violife mature cheese

Info