Vegetarian Lasagne
April 17th 2007 03:56
Make for 4 persons
Ingredients
1 packet organic instant lasagne sheets
250-300 gm fresh ricotta cheese
1 large red capsicum (pepper), sliced into rings
5-6 large fresh button mushrooms, sliced
1 bottle fresh tomato sauce
Grated cheese, for topping
Béchamel Sauce
2 teaspoons butter
˝ onion, diced
4 tablespoons plain flour
1 jar fresh cream
Salt and pepper to taste
1. You will need a deep rectangular oven-proof dish for the lasagne.
2. Ladle some tomato sauce on the bottom of the dish, making sure to cover the base well with sauce.
3. Place lasagne sheets on top of sauce, making sure to cover the whole dish.
4. Top sheets with sliced mushrooms and peppers, followed by the ricotta cheese.
5. Top with some tomato sauce and lasagne sheets, again making sure all the ingredients are covered well to make another layer.
6. Repeat this process, using up all ingredients, until you end up with a top of lasagne sheets.
7. Turn on the oven at 200°C and start preparing the béchamel sauce.
8. In a small pan, heat up one teaspoon of butter. Fry the onions until slightly brown.
9. Add the other teaspoon of butter, ensuring it is hot. Add the 4 teaspoons of plain flour and cook the flour well, until it coats the butter and onions.
10. Add the jar of fresh cream, salt and pepper to taste.
11. Ensure that the plain flour dissolves in the cream and is not lumpy. Cook for about 2-3 mins.
12. Pour the sauce as the final layer of the lasagne, and top with grated cheese.
13. Cook in the oven at 180°C for about 30-40 mins.
1 packet organic instant lasagne sheets
250-300 gm fresh ricotta cheese
1 large red capsicum (pepper), sliced into rings
5-6 large fresh button mushrooms, sliced
1 bottle fresh tomato sauce
Grated cheese, for topping
Béchamel Sauce
2 teaspoons butter
˝ onion, diced
4 tablespoons plain flour
1 jar fresh cream
Salt and pepper to taste
1. You will need a deep rectangular oven-proof dish for the lasagne.
2. Ladle some tomato sauce on the bottom of the dish, making sure to cover the base well with sauce.
3. Place lasagne sheets on top of sauce, making sure to cover the whole dish.
4. Top sheets with sliced mushrooms and peppers, followed by the ricotta cheese.
5. Top with some tomato sauce and lasagne sheets, again making sure all the ingredients are covered well to make another layer.
6. Repeat this process, using up all ingredients, until you end up with a top of lasagne sheets.
7. Turn on the oven at 200°C and start preparing the béchamel sauce.
8. In a small pan, heat up one teaspoon of butter. Fry the onions until slightly brown.
9. Add the other teaspoon of butter, ensuring it is hot. Add the 4 teaspoons of plain flour and cook the flour well, until it coats the butter and onions.
10. Add the jar of fresh cream, salt and pepper to taste.
11. Ensure that the plain flour dissolves in the cream and is not lumpy. Cook for about 2-3 mins.
13. Cook in the oven at 180°C for about 30-40 mins.
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