Vegetable Lasagne

Let’s make some Vegetable Lasagne 🥕🫑🥒🧅🧄🥬🍅🧀🥛🌾🌿

Ingredients
Ingredients for the Vegetable Filling 🥕🫑🥒🧅🧄🥬🍅🌾🌿
• 30ml Extra Virgin Olive Oil (2 Tablespoons)
• 1 Carrot, diced
• ½ Red Pepper, diced
• ½ Medium Courgette, diced
• ¼ Brown Onion, diced
• 5ml Salt (1 Teaspoon)
• Black Pepper, to taste
• Frozen Spinach
• 1 Can Chopped Tomatoes (400g / 1½ Cups)
• 5ml Sugar (1 Teaspoon)
• 2 Garlic Cloves, crushed
• Dried Basil, to taste
• Lasagne Sheets, uncooked

Ingredients for the Cheese Sauce 🧀🥛🌾🌿🧂
• 60g Margarine (4 Tablespoons)
• 60g Flour (½ Cup)
• 2.5ml Salt (½ Teaspoon)
• 100ml Milk (⅓ Cup plus 1 Tablespoon)
• 80g Cheddar Cheese (1 Cup), grated
• Extra Cheddar Cheese, grated, for sprinkling

Method 📖
1. Prepare vegetables: Dice the onion, carrot, red pepper and courgette. Crush the garlic.
2. Cook vegetables: Heat the olive oil in a frying pan and gently fry the onion until softened. Add the carrot, red pepper and courgette and cook until beginning to soften.
3. Add flavourings: Stir in the garlic, dried basil, chopped tomatoes, frozen spinach, salt, black pepper and sugar. Simmer gently until the vegetables are tender and the sauce has thickened.
4. Make cheese sauce: Melt the margarine in a saucepan. Stir in the flour and salt to make a smooth paste. Gradually whisk in the milk until smooth and thickened, then stir in the cheddar cheese until melted.
5. Layer lasagne: Spoon a little hot cheese sauce into the bottom of the baking dish. Add a layer of lasagne sheets, followed by the vegetable filling and another layer of cheese sauce. Repeat the layers until all the ingredients have been used.
6. Finish: Top with the remaining cheese sauce and sprinkle with extra grated cheddar.
7. Bake: Bake at 180°C (350°F) for 20 minutes, until the cheese is bubbling and golden.

Serve: Leave to stand for a few minutes before serving. A delicious meal that's well worth the effort.

Don’t Forget! 📌