Vegetable Lasagne Recipe

• 8 sheets Lasagne Verdi (the no pre-cooking type is the easiest)
• 1 medium onion, peeled and chopped
• 8 oz (225 g) aubergine
• 8 oz (225 g) courgettes
• 4 oz (112 g) olive oil
• 1 lb (450 g) ripe tomatoes with a little water, or 1 lb tin
• Salt and pepper
• 1 teaspoon fresh parsley, chopped, or ½ teaspoon dried
• 1 teaspoon fresh basil, chopped, or ½ teaspoon dried
• 1 teaspoon fresh oregano, chopped, or ½ teaspoon dried
• 2 oz (56 g) butter or margerine
• 2 oz (56 g) flour
• ¾ pint (400 ml) full or semi-skimmed milk
• 3 oz (84 g) parmesan cheese – grated

Method:

1. Slice the aubergine and courgettes lenthways and lightly saute in hot oil along with the chopped onion. Drain and put aside.
2. Peel and chop the tomatoes and mix with salt, pepper and the herbs.   Put into a saucepan and bring to the boil. Boil rapidly until the sauce has thickened.
3. In a separate saucepan, melt the butter or margarine, stir in the flour and gradually add the milk. Cook, stirring constantly, until the sauce thickens. Simmer for 5 minutes and then stir in the grated parmesan.
4. Pour a layer or tomato sauce over the bottom of a greased, shallow ovenproof dish. Arrange a layer of lasagne on top, then a layer of vegetables and cheese sauce.  Repeat until everything is used, ending with a layer of cheese sauce. Sprinkle the top with a little more grated parmesan.
5. Cook in a pre-heated oven at Gas Mark 4 (350°F/180°C) for about 40 minutes until golden brown and the lasagne is tender.

Serves 4.