Creamy Vegetable Lasagne (15.05.07)

Vegetarian

2-3 Carrots cut julienne

2 trays of mushrooms- slices

1 tray baby marrow

2-3 green chillies

1 green pepper

Ultramel- clover 250ml use only half

1 tsp salt

½ tsp pepper

1 can sweet corn

Lasagnae sheets

Cheese grated

1 tsp ginger garlic-level

Method:

1. Melt ¼ pound butter

2. Add chopped veggies in the order given

3. Add ½ – 1 tsp ginger garlic

4. Cook till done, then add salt and lemon pepper

5. When done remove from stove and add sweetcorn and ultramel.

White Sauce:

2 cups milk

2 Tbsp flour

Butter

1 tsp salt

Pepper

Braise flour in a little butter in a pot on stove

Add warm milk stir and allow to thicken

Add salt and pepper.

Setting the lasagne:

1. In a casserole dish, put white sauce first, the vegetables and then the lasagna sheets.

2. Repeat ending with the white sauce

3. Add grated cheese

4. Bake at 180C for 35 min.

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