(Super-Cheese!) Vegetarian Lasagne
2 large mushrooms (100g)
1 small zucchini (85g)
1 small carrot (35g)
1 clove garlic
1 tsp olive oil
400ml canned tomato juice (13⅓ fl. oz)
170ml light evaporated milk (5⅔ fl. oz)
20g butter (1½ tbsp)
20g plain flour (1½ level tbsp)
200ml water (7 fl. oz)
170g mature cheddar cheese (6 oz)
¼ tsp dried basil
¼ tsp ground white pepper
lasagne sheets, about 9
Slice the mushrooms very thinly.
Slice the carrot into thin rings.
Slice the zucchini into thin rings.
Chop the garlic very finely. Place the olive oil in a small saucepan, and saute the garlic over a low heat for 1 minute. Don't let it brown.
Add the tomato juice, and the basil. Bring to the boil, simmer for 2 minutes, then turn off the heat.
In another small saucepan, melt the butter.
When bubbling, add the flour, and mix.
Reduce the heat to low, and gradually add the light evaporated milk, making sure to combine ingredients thoroughly before the next addition, to get a smooth sauce.
After all the milk has been incorporated, add the water, gradually, stirring well between each addition. Stir in the pepper, bring to the boil, simmer 2 minutes and turn off the heat.
Grate the cheddar cheese.
In a dish (I used a 27 x 18cm / 11 x 7" Pyrex dish), start your layers: first the red sauce, then the white, then some cheese.
Lay the lasagne over the top.
For the next layer, start with the vegetables, then red sauce, white sauce, cheese, and pasta. Repeat, to end up with a layer of pasta on top.
For the final layer, spread white sauce over the pasta, and top with cheese. Bake in a pre-heated oven at 180°C fan/190°C/375F/gas mark 5 for 45 minutes. Turn off the oven but leave in the lasagne for a further 10 minutes.
This serves 2, with about 925 calories per serving