Italian · serves 2
Vegetable Lasagna
The biggest project here, and the best thing to make for six people.
Ingredients
- 12 lasagna sheets
- For red sauce: 2 cans tomatoes, 1 onion, 6 garlic cloves, 3 cups chopped vegetables
- For white sauce: 4 tbsp butter, 4 tbsp maida, 4 cups milk
- 3 cups grated cheese
- Oregano, chilli flakes, basil
Method
- Red sauce: garlic and onion in olive oil, vegetables, then tomatoes. Simmer 20 minutes till thick. It must not be watery.
- White sauce: butter, maida cooked 2 minutes, then milk whisked in slowly till it coats a spoon. Salt, pepper, nutmeg.
- Boil the sheets unless they're no-boil. Lay them flat on a cloth so they don't stick.
- Layer: red sauce, sheets, white sauce, cheese. Repeat three times. Finish with white sauce and a thick layer of cheese.
- Oven 190°C, covered with foil, 30 minutes. Uncover, 15 more till the top browns.
- Rest 15 minutes before cutting. Cut it hot and it collapses.