I'm feeling like sharing today.
Saturday, sharing, yes, why not?
This is an amazingly delicious vegetarian lasagne recipe.
(This is it the next day, it keeps well in the fridge and should freeze well too, though it never lasts long enough in our house to try!)
Creamy Vegetable Lasagne
Preparation time 20 minutes plus 20 minutes standing time.
Cooking Time 40-45 minutes.
2 Shallots, sliced
2 Sticks Celery, sliced (I use the middle scrawny ones)
2 Bay Leaves
250g Broccoli, cut into small florets
2 Tablespoons Sunflower Oil
1 Onion, chopped
1 Clove Garlic, crushed
250g Mushrooms, sliced
2 Zucchini, sliced
3 Tablespoons butter
45g Plain Flour
125g Cheddar Cheese, grated
180g Egg Lasagne Verdi Sheets (I use the instant Lasagne sheets as they are cheaper and much more long life in the pantry!)
Place milk, shallots, celery and bay leaves in a pan, bring to the boil, remove from heat, stand for 20 minutes. Strain, discard shallots etc and reserve infused milk.
Cook broccoli in boiling water for 2 minutes (I do this in the microwave to save dirty dishes). Drain and set aside.
Heat oil in a frying pan, saute onion and garlic for 2-3 minutes until soft. Add mushrooms and zucchini and cook for a further 4-5 minutes. Set aside.
Preheat oven to 180 degrees Celcius. Melt butter in a large pan, stir in flour to make a paste, add strained milk slowly, bring to the boil, whisking. Reduce heat, simmer for 1-2 minutes until thickened. Set aside about a third of the sauce. To the remmaining sauce add half the cheese, the mushroom mixture, broccoli and black pepper.
Spoon half the mixture into a shallow ovenproof dish. Top with half the lasagne sheets. Repeat and pour over reserved sauce, sprinkle with remaining cheese. Bake for 40-45 minutes, until golden and bubbling.
Even though (unlike most of my cooking) there are many dirty dishes left behind afterwards, this recipe is still a favourite at our house, so much so we had it three nights in a row when I first got the recipe!