Vegetable Lasagne

Name: Vegetable Lasagne
Ingredients: 2 tbsp olive oil; 1 medium onion, peeled and finely chopped; 2 cloves garlic, peeled and finely chopped; 1 tbsp sugar; 2 None zucchini, trimmed and diced; 1 7 oz pack mushrooms, cleaned and diced; 1-2 large carrots, peeled and diced; 2 None peppers, deseeded and chopped; 1 can (7 oz) chopped tomatoes; 1 tbsp thyme, finely chopped; 2 tbsp butter or margarine; 1/4 cup all purpose flour; 2/3 cup vegetable stock; 1 1/4 cup milk; 1 cup grated Gouda, or other semi-hard white cheese cheese; Pinch None nutmeg; 9 sheets lasagne; None None Fresh marjoram or oregano, chopped, for garnish

18 ingredients

3 steps

Ingredients

2 tbsp olive oil
1 medium onion, peeled and finely chopped
2 cloves garlic, peeled and finely chopped
1 tbsp sugar
2 None zucchini, trimmed and diced
1 7 oz pack mushrooms, cleaned and diced
1-2 large carrots, peeled and diced
2 None peppers, deseeded and chopped
1 can (7 oz) chopped tomatoes
1 tbsp thyme, finely chopped
2 tbsp butter or margarine
1/4 cup all purpose flour
2/3 cup vegetable stock
1 1/4 cup milk
1 cup grated Gouda, or other semi-hard white cheese cheese
Pinch None nutmeg
9 sheets lasagne
None None Fresh marjoram or oregano, chopped, for garnish

Directions

1

Preheat oven to 400°F. Heat oil in a pan, saute onions and garlic until soft, sprinkle with sugar. Add zucchini, mushrooms, carrots and peppers and saute for 5 mins. Stir in the tomatoes and thyme and bring to a boil. Season, and remove from heat.
2

Melt butter in a saucepan. Sprinkle with flour and gradually add stock and milk. Cook, stirring, for 5 mins, then add 1/4 cup of the cheese. When cheese has melted, remove sauce from heat, and season with salt, pepper and nutmeg.
3

In a greased baking dish, layer sauce, lasagne sheets and vegetables. Finish with a layer of vegetables and scatter with remaining cheese. Bake for 35 mins. Serve garnished with marjoram leaves.