THIS week’s dish requires a bit of work but is worth the effort and will really impress vegetarian diners.
Vegetarian lasagne (serves 2)
Ingredients
1 red pepper
Half green courgette
1 white onion
2 cloves garlic
1 stick celery
2 sprigs oregano
1 tin tomato sauce (400ml)
100ml bechamel sauce
50 g grated parmesan cheese
Pinch of salt
Pinch of ground black pepper
2 dsp olive oil
1 pack fresh pasta lasagne sheets
Method
1. Peel and thinly slice the onion and garlic.
2. Remove the top and tail from the courgette, split in half lengthways and slice in half cm slices.
4. Cut pepper into cm cubes. Wash and slice celery into half cm slices.
4. Heat olive oil in a pan and add onion, gently sweat. Add celery, garlic, red pepper and courgette and cook for a 5-10 mins until soft.
6. Add tomato sauce and bring to boil. Add oregano and season to taste.
7. Evenly spread a third of the vegetable mix into the base of the dish. Drizzle three dessert spoons of bechamel over and lightly sprinkle with a little of the parmesan.
8. Place a layer of pasta on top and repeat until there are no vegetables left.
9. Spread remaining bechamel on top and sprinkle with parmesan.
10. Place in a preheated oven at 200°C for 20-30 minutes until it is beginning to turn golden. Remove from the oven and leave to rest for 5 minutes before cutting.