Makes 20 portions
- 1.6kg Mixed seasonal vegetables (e.g. broccoli, cauliflower, peppers, mushrooms, onions etc)
- 150g Tomato puree
- 2.5kg (1 A10 tin) Chopped tomatoes
- 5g Mixed herbs
- 10g Garlic puree
- 10g Vegetable bouillion
- Lasagne sheets
- 125g Margarine
- 125g Flour
- 2l Semi-skimmed milk
- 350g Cheddar cheese
Make tomato sauce placing chopped tomatoes, tomato puree, garlic puree, mixed herbs and bouillon in a saucepan; gently cook through and reduce. Check seasoning/consistency and adjust as required.
Prepare all vegetables by cutting into regular sized pieces, then partially cook.
Make white sauce using roux method. Check seasoning/consistency and adjust as required.
Layer vegetables, tomato sauce, lasagne sheets and white sauce in serving dish, finish with a layer of white sauce and top with grated cheese, bake in a moderate oven for approx. 40 min until a minimum of 82c is reached.
Tips and variations
Remember to change the vegetables that you use in this lasagne according to what's in season. Vegetables and fruits taste best when they're in season and they're more readily available (and often cheaper!).