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Before you jump to Store cupboard vegetarian lasagne recipe, you may want to read this short interesting healthy tips about Treats that offer You Power.
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We hope you got insight from reading it, now let’s go back to store cupboard vegetarian lasagne recipe. To cook store cupboard vegetarian lasagne you only need 15 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Store cupboard vegetarian lasagne:
- Prepare 1 tin of tomatoes.
- Use of Mushrooms.
- Get of Peppers.
- Provide of Courgette.
- Provide of Chard (kale also works well).
- You need of Butter.
- Prepare of Plain flour.
- Get of Garlic.
- You need of Salt and pepper to season.
- You need of Grated cheese.
- Take of Onion.
- You need of Paprika.
- Prepare of Milk.
- Take of Torn fresh basil.
- Take of Cracked black pepper.
Steps to make Store cupboard vegetarian lasagne:
- Slice and then cook onion peppers, and courgette in a little oil..
- Add crushed garlic. Sprinkle over paprika and cook for a further 1 minute. Transfer into a bowl and set aside..
- Add chard (or kale) into a pan and our over boiling water. Cook for 5 minutes, drain and set aside..
- Chop tinned tomatoes and set aside in their juice. Season with salt and pepper..
- Cook lasagna sheets for 2-3 minutes in boiling water. In the meantime, make the sauce by adding butter to a pan and melting gently. Stir in flour to form a paste. Cook for 30 seconds. Add milk very slowly, stirring continuously on a low heat. Continue until all the milk is used and the sauce begins to thicken. Remove from heat..
- Add a layer of tinned tomato, followed by a layers of veg. Add pasta sheets to cover then add a layer of white sauce. Repeat to form teo or three layers of pasta. Top final layer of pasta with white sauce and sprinkle over grated cheese..
- At this point I sometimes add sliced tomatoes (optional). Season with cracked pepper..
- Pop into a hot oven for 15-20 minutes until hot and the pasta is cooked through..
- Slice into individual portions and serve warm. Tear fresh basil leaves and sprinkle on the top. Serve with mixed leaf salad and a wedge of lemon. Enjoy..
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