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Organic recipe of the week – Vegetable Lasagne

12 August 2015 By IOA Webmaster

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

Vegetable Lasagne

 Vegetarian 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.

Filed Under: Organic recipe of the week

About IOFGA

©IOA (Irish Organic Association ) is Ireland’s leading organic certification body dedicated to certifying organic produce and products throughout Ireland.

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Golden Island
Athlone
Co. Westmeath
Ireland.
N37 N1W4

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