Vegetable lasagne

By admin
11 March 2012

A perfect recipe for lovers of vegetables and pasta

Serves 4-6

30 ml (2 T) olive oil

250 g cauliflower, broken into florets

150 g carrots, cut into chunks

120 g green beans, cut into pieces

230 g butternut, diced

salt and freshly ground black pepper

500 ml (2 c) homemade tomato sauce

300 g green tagliatelle

100 g Cheddar cheese, grated

bean sprouts to garnish

Preheat the oven to 190 °C and grease a medium-size ovenproof dish.

Heat the olive oil and fry the vegetables in small batches over very high heat.

Season with salt and pepper.

Add the tomato sauce and set aside.

Cook the tagliatelle al dente.

WHITE SAUCE:

60 g butter, 60 ml flour, 300 ml milk, salt and pepper

While the pasta cooks, make the white sauce.

Heat the butter and add the flour, stirring for about 2 minutes or until a thick paste (roux) forms.

Add the milk, stirring until a thick white sauce forms.

Season with salt and pepper to taste.

Arrange the pasta in the prepared dish and spoon the vegetables on top.

Pour the white sauce over the vegetables and sprinkle the cheese on top.

Bake for about 20 minutes.

Garnish with bean sprouts and serve with a salad and bread.

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