25April2018

Organic Recipe of the Week – Vegetable Lasagne

This week's recipe comes from Tricia in the IOFGA office, this recipe makes great use of organic vegetables now in season.

Vegetable Lasagne

Cooking time 30-35 mins at 200ºC/400º/gas mark 6

Organic Ingredients:

  • 1-2 tablespoons olive oil
  • 3 onions,
  • 3 or 4 carrots,
  • 4 garlic cloves,
  • 2 sticks of celery
  • 1 head of broccoli
  • 200g mushrooms
  • 500g passata
  • 1 teaspoon bouillon powder
  • Freshly ground black pepper
  • White sauce ingredients:
  • 50g butter
  • 50g flour
  • 500ml milk
  • Grated nutmeg
  • Freshly ground black pepper
  • 6-8 lasagne sheets
  • Butter for greasing
  • Grated cheddar

Method:

Pre-heat your oven. Heat the oil in a large heavy saucepan and add the chopped vegetables, onions first. Fry, stirring occasionally, for 10-15 mins, then add the passata, bouillon powder and pepper. Bring to boil and simmer, covered, for 15-20 minutes.

Meanwhile, make the white sauce: Melt the butter in a saucepan over a medium-low heat. Stir in the flour. Whisk in a little of the milk at a time, stirring continuously until you have a smooth, slightly thick sauce. Add the nutmeg and pepper.

Butter an oven proof dish. Put a layer of the vegetable sauce in the dish and cover with a layer of the white sauce, then put 2 sheets of lasagne on top. Do this at least twice more, finishing with a good layer of the white sauce which covers everything. Sprinkle the grated cheddar on top and bake for 30 – 35 or until it is golden brown.

Source: IOFGA - Organic Recipe of the Week – Vegetable Lasagne

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