Vegetarian Lasagna

mains vegetarian vego

Alternatives

• use roast pumpkin instead of zucc
• use mince/vegan mince

Ingredients

Lasagna

• fresh lasagna sheets
• 1 cauliflower
• 1 zucc
• 1 jar arrabbiata sauce (or make 2 cups bol sauce)
• bag of shredded cheese

White sauce

• 1/2 cup plain flour, sifted
• 1/2 cup butter (substitute nuttelex as needed)
• 1 cup milk
• a little chopped parsley
• chopped bay leaf
• salt & pepper

Method

1. Chop cauliflower into nice chunks and roast for 1/2 hour with olive oil, salt, pepper. Chop zucc into long bois and roast for 15 min with olive oil, salt, pepper.
2. While the veg is roasting, melt a little butter in a saucepan on low. Whisk in a little flour and milk. Repeat till all butter and flour is used up. Add milk/water until the consistency is nice. Stir in parsley, bay leaf, and salt & pepper. You should have about 1 1/2 cups
3. Once the veg is roasted, prepare the red sauce. Pour jar into saucepan. Add a little red wine and water. Stir for a few seconds till nicely combined. You should have about two cups.
4. Prepare the lasagna:

Bake for 45 - 60 min.