Pasta Lasagna: L Vegetarian 08 by Recipe Cottage

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	L Vegetarian 08

		VEGETARIAN LASAGNE 1 medium onion, chopped 1/2 lb carrots, grated 1 lb spinach 5 oz sweetcorn, drained ( 1/2 tin) 1/4 lb mushrooms, coarsely chopped 8 oz lasagne noodles ( 1/2 packet) 2 garlic cloves 1/4 lb cheese, grated 2 1/2 cups milk 2 oz cornflour (cornstarch) 2 oz butter Fry the carrots and garlic in some butter, set aside. Fry the onions and mushrooms in some butter, set aside. Add the spinach and cook gently in a saucepan without adding any water. Stir frequently. Add the corn to this and set aside. Melt the butter in a saucepan, take it off the heat, add the cornflour. Mix this well. Slowly add the milk, stirring all the time. It is important not to stop stirring, even for a moment. Return it to the heat and keep stirring until it thickens. Take a large square ovenproof dish at least 2 inches deep (we use one about 8 x 12 inches for the quantities given) and assemble in layers starting with a layer of lasagne, then a layer of sauce, then one of the previously-prepared vegetable pairs. Repeat the lasagne, sauce, vegetable pair combination twice more. At this point you should, if all has gone well, run out of vegetables. Finish off with lasagne and then sauce. Top with the cheese and sprinkle on a little paprika if you want. Bake for about 35 mins at 350F. Let stand for about 10 minutes before cutting.