Vegetable Lasagne Recipe

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Vegetable Lasagne Recipe

(Healthy Pasta Recipe)

Ingredients:  Serves 4,  Oven: Preheat to 200C

2 bulbs garlic

2 tablespoons olive oil

1 small onion, peeled and chopped

9 oz (250 g) courgettes, trimmed and diced

9 oz (250 g) mushrooms, wiped and finely sliced

5 oz (150 g) shelled fresh peas or frozen peas

2 teaspoons lemon juice

level teaspoon cayenne pepper

Freshly ground black pepper

2 level tablespoons plain flour

pint (285 ml) skimmed milk

level teaspoon dried oregano

2 oz (60 g) grated Parmesan cheese

16 small sheets homemade green lasagne



Wrap the two whole unpeeled garlic bulbs separately in foil and cook them in the preheated oven for 20 minutes.  Remove and leave to cool, then separate the cloves and peel them.  Mash them in a bowl with a fork and set aside.  Heat half the oil in a saucepan and cook the onion and courgettes in it over a moderate heat for about 5 minutes.  Stir in the mushrooms and cook for 3 minutes, then the peas and cook for 1 more minute.  Sprinkle in the lemon juice and cayenne pepper, and season lightly with black pepper.  Remove from the heat.  Heat the remaining oil in a small saucepan, stir in the flour and cook gently for 1 minute.  Gradually stir in the milk, bring to the boil, stirring, then simmer for 3 minutes.  Mix in the oregano, Parmesan and garlic.  Mix all but about 6 tablespoons of the sauce into the vegetables.  Cook the lasagne for 2-3 minutes and drain.  Cover the bottom of a lightly oiled ovenproof dish with a third of the lasagne.  Spread on half the vegetable mixture.  Repeat with another layer of lasagne and vegetables, then top with the remaining lasagne.  Spread the reserved sauce on top.  Cover the dish and cook in the preheated oven for 20 minutes.  Uncover and cook for a further 15 minutes, until browned on top.  Serve a salad of radicchio and red onion with the dish.  You can use dried lasagne instead of fresh but it will need a third more sauce.


Note:  The generous amount of garlic used in the sauce does not give an extravagantly garlicky flavor, but serves to intensify the taste of the vegetables in this variation on a filling pasta favorite.


Nutrient Value Per Serving:

545 g calories

22 g total fat (6 g saturated fat)

71 g carbohydrates

0 added sugar

6 g fiber

315 mg sodium


More on All Pasta and Grains Recipes


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