Vegetable Lasagne

Kym is making Lasagna today- hopefully it will last us through the week. She makes it a little bit different each time but I got her to write down her basic recipe to share.

Ingredients:

1 large onion (diced)
2 courgettes (diced)
2 peppers (diced)
10 cloves garlic
2 cans chopped tomatoes
handful torn basil
1 cup red wine
cinnamon to taste

1 pack lasagna sheets

1 pint bechemel sauce
2 cartons mushrooms (chopped)
2 cups frozen peas
3 large leeks (chopped)
grated nutmeg to taste
3 eggs

3 handfuls grated cheddar cheese
2 cups ricotta cheese
1 handful of pine nuts.

Basically for this recipe we are making 2 different sauces- the first is a tomato one, and the second a creamy vegetable sauce.

For the first sauce saute up the onions, garlic courgettes and peppers. Then add in the chopped tomatoes, red wine and some balsamic vinegar- simmer for 25 minutes. With 5 minutes left to go add some cinnamon and torn chopped basil.

For the second one- saute the chopped mushrooms in some garlic and white wine and set aside. Steam the leeks and then defrost the peas. Take the bechemel sauce and stir in some grated nutmeg and crack in 3 eggs. Stir in the mixed vegetables.

Layer the lasagne starting with tomato sauce, then sheets of lasagne, then some ricotta and the creamy vegetable sauce. Keep layer and top with grated cheddar cheese.

Bake in the oven for 45 minutes. A culinary delight which will last for days and days-especially whilst you are in school and don't have time to cook each night!