Vegetarian Lasagne Recipe

Here is Jeenas Delicious Vegetable Lasagne Recipe.

This Vegetarian Lasagne Recipe tastes so good that as I was half way through eating it I even forgot that I was eating a vegetarian dish, so it goes to show that you don't always have to use meat to make a dish tasty!

I am so very proud of this dish it is full of so much flavour that you just have to say Mmmmmmm!

I am sure you will all enjoy this dish as much as we did, even if you eat meat you will find this vegetarian lasagne irresistible!

This lasagne recipe is really easy, healthy and delicious, so why not give it a go yourself....

Ingredients
Box Lasagne Sheets (I used egg lasagne sheets)
1 Cherry Tomatoes in a Tin
1/2 Cup Fresh Peas
2 Small Fresh Corn Cobs
3 Small Onions (diced)
1 Large Red Pepper/Capsicum (diced)
1 Medium Yellow Pepper/Capsicum (diced)
1 Large Flat Mushroom (sliced across then chopped)
Sprinkle Dried Parsley
Salt (optional) and Black Pepper
1/2 tsp Paprika
Olive Oil
5 Small Garlic Cloves (grinded/blended with a little water)

For your White Sauce
1 tsp Butter/Margarine
1 Tbsp Plain Flour
Milk
1 Small Bay Leave



Getting started on Jeenas Vegetarian lasagne recipe..


First cook your corn and fresh peas for 5-10 minutes until they soften.

Fry your onions until they go golden.

Add your red and yellow peppers and cook on medium heat. When they start to soften add scoop out half the cherry tomatoes out of your tin and add them to your pan.

Add your mushrooms stir well.

Add a little tomato juice from your cherry tomato tin with a little water (remember only add a little of each you don't want your vegetables to turn into a stew!)

Add a sprinkle of salt (optional) and black pepper with your dried parsley and paprika.

Keep simmering and stir well.

Now add your garlic, stir and keep simmering.

Add a little water with a teaspoon of tomato puree/concentrate. Stir well, your vegetables should not be watery it should be quite thick (if you did add too much water tip a little out and add a little more tomato puree/concentrate and mix well).

Turn off now as it is ready for your lasagne.

Have a pan off boiling salted water ready.

When boiling add 2-3 lasagne sheets at a time. Cook for 5 minutes - you want a soft texture to your lasagne sheets (never put hard sheets into a lasagne without cooking them first or it won't cook in the oven).

To make your rue/white sauce melt your butter in a small pan then add your flour and mix, add a little milk and stir with a fork or a whisk (this helps make a better rue than using a spoon).

As it thickens add a little more milk and a bay leave, add a little more milk 2-3 times only. Your white sauce should not be too runny in texture or too thick (pouring consistency).

If your sauce is a little lumpy strain it through a sieve.

Lay enough cooked lasagne sheets down to cover the bottom of your oven dish.

Spread over some of your vegetable lasagne sauce over the sheets.

Sprinkle on some sweetcorn and peas.

Pour some white sauce over and lightly sprinkle with some grated parmesan cheese.

Add another layer of lasagne sheets.

Add some more of your vegetable mix and repeat the process.

Sprinkle your lid lightly with grated parmisan cheese, pour the rest of your white sauce all over your lasagne top.

Spread it all over your lid with the back of a spoon.

Cover with tin foil and place on the middle shelf of a pre-heated oven at 180C. Cook for 20-30 minutes depending on how hot your oven is - keep checking.

When your Vegetable Lasagne is ready you can serve it with chips or eat it as it is.

Enjoy Jeena's Vegetable Lasagne!