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Vegetarian Lasagna
1 onion
2 tablespoons oil
2 tablespoons butter
2-3 cups vegetables, sliced and diced
2-3 tablespoons tomato paste
1 can peeled tomatoes, chopped
3/4 cup red wine
1 tsp. cinnamon
1 tsp. oregano
1 tablespoons garlic, minced
1 tsp. sugar
salt to taste
40 gr. butter
4 cups milk
1/2 cup plain flour
1 cup tasty cheese (grated)
1/2 cup Parmesan cheese (grated)
2 eggs
bread crumbs
350 gr. lasagna sheets
In a large pot add oil and butter, Melt. Add onions; cook over low heat
until transparent. Add vegetables; cook on low heat approximately 10
minutes. Add wine, tomato paste, peeled tomatoes, cinnamon, garlic, oregano,
sugar and salt to taste. Cook over medium heat until half the liquids have
evaporated. Set aside.
Add butter to pan, Melt. Remove from heat; add flour and nutmeg, mix to
combine. Return to heat for 1/2 minute - 1 minute, remove from heat. Add
enough milk to make a paste. Return to heat; add remaining milk, stirring
constantly. Once starting to bubble remove from heat. Add cheeses; return to
heat stirring until the cheeses have melted. Remove from heat, cool
slightly, mix through 2 beaten eggs.
In a deep ovenproof dish, sprinkle the bottom with bread crumbs, add a thin
layer of tomato sauce, add a layer of lasagna sheets not overlapping, add a
thin layer of cheese sauce, add a layer of lasagna sheets, continue to the
last layer of lasagna sheets. Layer the top of the lasagna sheets with
remaining cheese sauce. Sprinkle with tasty cheese, cove with foil, cook on
200 c for 1 hour. Remove foil, cook for further 1 hour or until golden
brown, (when the foil has been removed if it looks dry add a small amount of
water).
Serve with Salad and crusty bread.
Serves 6 - 8
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O L Vegetarian 14