Vegetarian Lasagne
The English Kitchen
The English Kitchen
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings

Ingredients

  • 1 medium onion
  • 4 cloves garlic
  • 1/4 tsp hot pepper
  • 2 medium courgettes
  • 2 medium red
  • 1 medium
  • 1 bay leaf
  • 1/2 tsp each
  • 1/2 tsp each
  • 2 400 g tins chopped tomatoes
  • 28 ounces or
  • 1 large
  • 300 g of baby leaf spinach (10 ounces)
  • 1 medium free range eggs
  • 475 g ricotta cheese
  • 1/4 tsp grated nutmeg
  • 230 g grated mozarella cheese
  • 2 cups
  • 180 g grated
  • 1 cup
  •  
  • For the bechamel
  • 2 TBS butter 50g of butter
  • 2 TBS flour 40g plain flour
  • 360 ml milk, heated ( 1 1/2 cups)
  • 1 vegetable stock pot or cube
  • 45 g of grated Parmesan Cheese (1/4 cup)

Instructions

Comments

Log in or Register to write a comment.