Five Veggies Lasagne

Name: Five Veggies Lasagne
Ingredients: 2 tsp vegetable or olive oil; 1 medium onion, chopped; 1 None celery stalk, thinly sliced; 1 large carrot, coarsely grated; 9 oz mushrooms, chopped; 1 jar (24 oz) tomato and basil pasta sauce; 1/2 cup vegetable stock; 2 tbsp dairy-free margarine; 1/4 cup flour; 2 cups low fat soy milk; 1 pkg (9 to 10 oz) frozen chopped spinach, thawed; 9 None oven ready lasagne noodles; 1/4 cup pine nuts

13 ingredients

5 steps

Ingredients

2 tsp vegetable or olive oil
1 medium onion, chopped
1 None celery stalk, thinly sliced
1 large carrot, coarsely grated
9 oz mushrooms, chopped
1 jar (24 oz) tomato and basil pasta sauce
1/2 cup vegetable stock
2 tbsp dairy-free margarine
1/4 cup flour
2 cups low fat soy milk
1 pkg (9 to 10 oz) frozen chopped spinach, thawed
9 None oven ready lasagne noodles
1/4 cup pine nuts

Directions

1

Preheat the oven to 360°F. Grease an 8-inch square baking dish.
2

Heat oil in a large skillet on medium heat. Add onion, celery and carrot and cook, stirring, for 5 mins. Add mushrooms and cook for 5 mins or until vegetables are tender. Stir in pasta sauce and stock.
3

Melt margarine in a medium saucepan on low heat. Add flour and cook, stirring for 1 min. Gradually add the milk, whisking until smooth. Cook, stirring, on medium heat for 3-4 mins or until sauce boils and thickens.
4

Squeeze any excess liquid from the spinach and stir into the white sauce. Season with salt and pepper. Place 3 lasagne noodles in a single layer in prepared dish. Top with 1/2 the vegetable mixture, then another layer of lasagne noodles and remaining vegetable mixture. Finish with the remaining lasagne noodles. Spread the spinach mixture over the top and sprinkle with pine nuts. Cover with foil.
5

Bake for 25 mins. Remove the foil and bake for 30 mins or until lightly browned. Let stand 5 minute before serving.