Organic recipe of the week – Vegetable Lasagne

This week’s recipe comes from Tricia in the IOA office, this recipe makes great use of organic vegetables now in season.

Vegetable Lasagne

 

 

Cooking time 30-35 mins at 200ºC/400º/gas mark 6

Organic Ingredients:

1-2 tablespoons olive oil

3 onions,

3 or 4 carrots,

4 garlic cloves,

2 sticks of celery

1 head of broccoli

200g mushrooms

500g passata

1 teaspoon bouillon powder

Freshly ground black pepper

White sauce ingredients:

50g butter

50g flour

500ml milk

Grated nutmeg

Freshly ground black pepper

6-8 lasagne sheets

Butter for greasing

Grated cheddar

Method:

Pre-heat your oven. Heat the oil in a large heavy saucepan and add the chopped vegetables, onions first.  Fry, stirring occasionally, for 10-15 mins, then add the passata, bouillon powder and pepper. Bring to boil and simmer, covered, for 15-20 minutes.

Meanwhile, make the white sauce: Melt the butter in a saucepan over a medium-low heat. Stir in the flour. Whisk in a little of the milk at a time, stirring continuously until you have a smooth, slightly thick sauce. Add the nutmeg and pepper.

Butter an oven proof dish. Put a layer of the vegetable sauce in the dish and cover with a layer of the white sauce, then put 2 sheets of lasagne on top. Do this at least twice more, finishing with a good layer of the white sauce which covers everything. Sprinkle the grated cheddar on top and bake for 30 – 35 or until it is golden brown.