Name: Vegetarian lasagne
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Yield: 4
Ingredients: 2 teaspoon vegetable or olive oil; 25 gram dairy-free margarine; 1/4 cup plain flour; 2 cup low-fat soy milk; 250 gram frozen chopped spinach, thawed; 9 small instant lasagne sheets; 1/4 cup pine nuts; Vegetable mixture; 1 celery stick, thinly sliced; 1 medium brown onion, chopped; 1 large carrot, coarsely grated; 250 gram mushrooms, chopped; 690 gram italian tomato and basil cooking sauce; 1/2 cup vegetable stock

Ingredients

2 teaspoon vegetable or olive oil

25 gram dairy-free margarine

1/4 cup plain flour

2 cup low-fat soy milk

250 gram frozen chopped spinach, thawed

9 small instant lasagne sheets

1/4 cup pine nuts

Vegetable mixture

1 celery stick, thinly sliced

1 medium brown onion, chopped

1 large carrot, coarsely grated

250 gram mushrooms, chopped

690 gram italian tomato and basil cooking sauce

1/2 cup vegetable stock

Method

1.Preheat oven to 180°C (160°C fan-forced). Grease a 20cm (base measurement) square ovenproof dish.

2.Make vegetable mixture: Heat oil in a large frying pan over moderate heat. Add onion, celery and carrot to pan. Cook and stir for 5 minutes. Add mushroom; cook and stir for 5 minutes or until vegetables are tender. Stir in tomato sauce and stock.

3.Melt margarine in a medium saucepan over low heat. Add flour; cook and stir for 1 minute. Remove from heat. Gradually add milk, stirring until smooth. Return pan to moderate heat. Cook and stir for 3-4 minutes or until sauce boils and thickens.

4.Using hands, squeeze excess liquid from spinach. Stir spinach through white sauce. Season with salt and pepper. Place 3 lasagne sheets in a single layer in prepared dish. Top with half the vegetable mixture, then another layer of lasagne and remaining vegetable mixture. Finish with remaining lasagne. Spread spinach mixture over lasagne; sprinkle with nuts.

5.Cover with foil; bake for 25 minutes. Remove foil; bake for a further 30 minutes or until lightly browned.

Use almonds instead of pine nuts. You could use 2 x 400g cans diced tomatoes.
Note

Woman's Weekly Food

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