Main Meals
Vegetable Lasagne
(Serves 2 people)
I have cooked vegetables for this dish both in the oven on a baking sheet and on the hob. It is up to you how you would prefer to cook them. Baking the vegetables just takes a little longer.
Pre-heat oven to Gas Mark 6 / 200°c / 400°f
Warmed oven proof oval dish
Saucepan
Flame proof pan or wok
Ingredients
3 sheets of pre cooked dried wheat free lasagne
2 tablespoons olive oil
2 cloves garlic – crushed
1 small red onion – chopped
1 aubergine sliced into rounds
½ red pepper – sliced into strips
½ yellow pepper – sliced into strips
1 small courgette – sliced into rounds
Mushrooms – sliced (quantity optional)
1 large tin tomatoes
1 tablespoon tomato puree
7 fl oz vegetable/chicken stock (200 ml)
½ pint white sauce
Method
Heat the oil in the wok until warm but not smoking. Fry the onions, peppers, mushrooms courgettes and aubergines until soft – add the garlic at the end as this tends to cook quicker than everything else.
Add the tomatoes, tomato puree and stock and give everything a good stir, and simmer for 10 minutes.
Meanwhile start to warm the white sauce through in a saucepan stirring at all times.
Remove the vegetables from the heat and set to one side.
Pour some of the white sauce into the bottom of the dish, and then a layer of lasagne. Then place some of the vegetables on top of the lasagne.
Continue this method until all the mixture has been used.
For white sauce recipe see Soups & Sauces section.
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