adrian tupper

Vegetarian Lasagne
Roughly...
For a 8-10" sqare lasagne dish make up 1pt of cheese sauce.
Soak enough lasagne for 2 layers in boiling water - yes, even if it is
no-soak lasagne.
Prepare about 1lb of veg such as peppers, courgettes, squash, leek,
onion ... whatever you enjoy really. Cut into small pieces of no more
than an inch. Arrange on a tray in a hot oven or on a grill if you're
in a hurry and cook for about 20 mins (less in the grill) until the veg
is browned.
Make up (or open a jar of) tomato sauce by frying onion and adding a
14oz tin of chopped toms, herbs and seasoning. Again, whatever flavours
you enjoy.
Put half the cheese sauce in the bottom of the dish and cover with half
the lasagne.
Pour the tomato sauce over the pasta and spread the roasted veg over
that making it as even as poss.
Make another layer of pasta on top of the veg and pour the remaining
cheese sauce on top of that. Top with a little grated cheese.
Cook at about 200C for about half an hour.
Serve with a good green salad, some fresh warm bread and butter and a
glass of Italian red.
It is important to soak the pasta (IMO) in order to get a good seal
between the layers. You can use the dried sheets but you'll probably
find a lot of diffusion.

--
Adrian

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