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LOCATION: Recipes >> Vegetarian >> VEGETARIAN LASAGNE

Print this Recipe    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. the spinach and
cook gently in a saucepan without adding any water. Stir frequently.
This really does work and it stops it from going slimy. 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.

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