Vegetable Lasagne
A classic dish made with canned food
Serves 4
Ingredients
- 6-8 sheets lasagne
- 2 x 283g cans creamed mushrooms
- 2 x 390g cans ratatouille
- 25g/1oz butter
- 25g/1oz plain flour
- 600ml/1 pint milk
- 50g mature Cheddar cheese, grated
- 50g Gruyere cheese, grated
- 50g Parmesan cheese, grated
- Pinch fresh nutmeg
- Salt and freshly ground black pepper
Method
Preparation and cooking time: 1 hour
- Melt the butter in a saucepan.
- Stir in the flour and cook for 1-2 minutes.
- Take the pan off the heat and gradually stir in the milk to get a smooth sauce. Return to the heat, continue stirring. Bring to the boil then simmer for 8-10 minutes.
- Add half the grated cheese and heat gently for 1 minute, whisking until the cheeses have melted. Season with nutmeg, salt and black pepper.
- Put the creamed mushrooms into a bowl and combine with half the cheese sauce.
- Put half the cheese and mushroom sauce in the bottom of an ovenproof dish and pour over 1 can of ratatouille. Lay 3-4 lasagne sheets over the top then repeat.
- Pour the remaining cheese sauce over the top of the lasagne, sprinkle with the remaining Gruyere and Parmesan.
- Bake in the oven for 30-40 minutes. Allow to stand for 10 minutes before serving.
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