Vegetarian Lasagne
- BECHAMEL SAUCE:
- 4 oz butter
- 3 oz flour
- 1.2 L milk, heated
- sprinkle of nutmeg
- VEGETABLE MIX:
- 225g (1 pkt) frozen chopped spinach, squeezed out
- 225g (1-2 cans) artichokes (not marinated!)
- The above two veges should make a total of 450 g
- 1/2 - 1 onion
- 2 cloves garlic
- OTHER:
- 50 g pinenuts
- 200-225 g pkt fresh lasagne sheets, cut to size
- 7 oz goat cheese/ chevre
- 4 tbsp pesto
- 3 sprigs basil, roughly cut up
- salt and ground pepper to taste
- 1. Saute garlic and onion. Add spinach.
- 2. Make a roux. Ensure flour and butter are cooked through for 2 mins. Add milk slowly and bring to a boil then remove from heat. Ensure its not too thick. Stir in pesto, taste and adjust seasonings.
- 3. Roughly eyeball and divide each ingredients into 3 portions, depending to number of pasta sheets. Divide sauce into 4 portions.Then in two 8 x 8 in pans, layer all ingredients in following order: sauce, spinach, artichokes, chevre, pinenuts, salt and pepper sprinkled, pasta. End with sauce on the pasta.
- 4. Freeze one and bake the other at 350F for 15 mins or until warm and bubbly.
bechamel sauce, butter, flour, l milk, nutmeg, vegetable mix, artichokes, veges, onion, garlic, pinenuts, goat cheese chevre, pesto, basil, salt
Taken from www.epicurious.com/recipes/member/views/vegetarian-lasagne-50105712 (may not work)