Vegetable Lasagna Recipe from GourmetFoodPlaza.com

Gourmet Food Plaza

Recipe for Vegetable Lasagna.....you'll find more recipes like this in our Recipe pages

Vegetable Lasagna
Serves 6
5	sheets of pasta for lasagna (either home-made, or in ready-made square sheets)
350 gr.	mushrooms
3	carrots
4	middle-sized courgettes
1/2 litre	thick tomato sauce
150 gr.	parmesan cheese
4	celery with few leaves
1	onion
125 gr.	butter or margarine
3 tbsp.	flour
5 tbsp.	olive oil
3/4 litre	milk
a few	basil leaves
a pinch	clove buds
a pinch	salt & pepper
1	mushroom favored stock cube (only if available)

-	Chop finely all vegetables and let them cook for 20 minutes in 5 table-spoons of olive oil and 50 gr. of margarine (or butter).
-	Then add ½ litre of thick tomato sauce, some salt and pepper, and a few clove buds. If available, add also a few leaves of sweet basil.
-	Dilute the sauce with a teacup of water, and let everything boil for 45 minutes, until the vegetables are soft.
-	Prepare a béchamel sauce with 3 tablespoons of flour, 75 gr. of margarine (or butter) and about ¾ litre of milk; mix everything together till the sauce has reached a creamy consistence. Then add some salt, and - only if available - a mushroom favored stock cube.
-	Pour a few spoonfuls of sauce on the bottom of a pan (possibly square or rectangular), then one sheet of pasta for lasagna, some béchamel, then again some spoonfuls of vegetable sauce and grated parmesan cheese, and so on, alternating these layers several times.
-	Then cover abundantly the uppermost layer with all the vegetable sauce left and parmesan cheese, and sprinkle a few basil leaves.
-	Cook in the oven at 180ºC till the surface is crispy and slightly golden.

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