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Vegetable Garden Lasagne

3/4 oz butter
3/4 oz flour
16 oz milk
1/4 tsp nutmeg
2 1/25 oz cream
3 1/25 oz Gruyere, grated

1 small onion, sliced
4 ripe tomatoes, chopped
1 sprig of fresh thyme, chopped
1 bay leaf
6 oz carrots, diced
8 oz broccoli florets
1/2 cauliflower, in florets
2 1/25 oz grated Gruyere

For the cheese sauce, melt the butter in a pan, stir in the flour
and cook gently for 3 min., stirring constantly. Remove from the
heat and whisk in the cold milk. Blend thoroughly, season with S
& P and nutmeg. Return to the heat and slowly bring to the boil,
stirring constantly. Lower the heat and cook for 7 min., stirring
occasionally. Stir in the cream and cheese. Set aside, covered
with buttered waxed paper.

Heat the butter in a pan and slowly cook the onion. Add tomato,
thyme, and bay leaf. Season. Simmer 15 min. Discard bay leaf.

Boil a large pot of water. Add the carrot, simmer for 4 min. Add
broccoli and cauliflower for another 3. Drain and refresh with
cold water to stop the cooking process. Drain well, set aside.
At the same time, boil your lasagne noodles.

Preheat oven to 375F/190C. Mix the cheese and tomato sauces and
simmer for 15 min. Add the vegetables to the sauce. Season. Butter
a large ovenproof lasagne dish and alternate layers of pasta and
vegetable mixture, finishing with noodles. Sprinkle cheese over
the top and bake for 35 min.


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