Ingredients
| 4 oz. | mushrooms, chopped | | 2 | lg. carrots, peeled and chopped | | 8 oz. | green beans, chopped | | 8 oz. | baby sweetcorn, chopped | | 1 clove | garlic, peeled and finely chopped | | 1 | lg. onion, peeled and finely chopped | | 1 can | plum tomatoes, chopped | | 1-1/2 tbsp. | tomato puree | | 1 | lg. splash white wine | | 1 dash | dried oregano | | Black pepper, to taste | | Dried lasagne sheets |
Sauce
| 2 oz. | butter | | 2 oz. | flour | | 1 pint | milk | | 4 oz. | strong cheddar cheese |
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Instructions
Put onion in a pan, fry in oil until transparent. Add the garlic, cook on a medium heat until slightly coloured. Add the vegetables to the pan and reduce the heat. Cook, stirring constantly for 5 minutes. Add the chopped tomatoes, tomato puree, seasoining (incl oregano) and white wine to the vegetable mix and leave to simmer for 15 minutes until the vegetables have softened slightly.
Meanwhile prepare a cheese sauce. (For those who know not how… melt the butter in a pan, remove from the heat and mix the flour into the melted butter. When this has reached a paste add some of the milk and stir well, return to the heat stirring constantly adding the milk slowly. When the milk has been added, the "sauce" should start to thicken, when you are happy with it's consistency, remove from the heat and stir in the cheese - one cheese sauce!)
To make the lasagne… In the dish place a layer of the cooked vegetable mix (using half the mix), then a layer of cheese sauce, then cover with lasagne sheets, then another layer of vegetables (the last of the veggies…). On top of this put a layer of cheese sauce then another layer of pasta then the last of the cheese sauce to cover the pasta.
Put in a preheated 175°C/350°F and cook until the top of the lasagne has curled and browned slightly.
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