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Vegetable Lasagne













16 pieces of lasagne, 5 dl tomato sauce, 5 dl white sauce (0.5 dl oil, 50g flour, 4 dl soya milk), 450 g tofu (cut into thin slices), 200 g grated soya cheese, ½ cup olive oil, 400 g spinach (boiled and drained well), 120 g carrot (boiled, cut into sticks 4 cm long), 120 g asparagus (boiled, cut into halves), 150 g olives (stones taken out, cut into rings), 120 g beans (or boiled sweetcorn), 75 g capers (finely chopped), ½ teaspoon muscat, 1 teaspoon asafoetida (or 1 onion), 1 teaspoon oregano, 2 teaspoons basil, little black pepper, 2 teaspoons salt



White sauce: Heat oil on low heat, add flour, stir and pour in 4 dl soya milk, muscat, basil and one teaspoon salt.

Tomato sauce: With one spoon of olive oil, fry asafoetida (or onion), add 5 dl tomatoes, 1 teaspoon oregano, 1 teaspoon basil, 1 teaspoon of salt and little black pepper.

Lasagne: Boil lasagne dough carefully to prevent sticking. After the dough is cooked, heat oven to 180 degrees Celsius and start arranging. Cover the bottom of a tin with a little olive oil and tomato sauce, and add 4 pieces of lasagne. Spread a spoonful of olive oil over them and add the ingredients in the following order: 150g tofu, beans or sweetcorn (100g), 50g soya cheese, 400g spinach, 50g soya cheese, 100g carrot, and pour 2.5dl white sauce over it. Arrange the next layer of dough, spread olive oil over it, add tofu (150g), asparagus (100g), soya cheese (50g), capers (50g) and olives (50g). Pour the remainder of tomato sauce over it. Cover with the rest of the dough, spread olive oil on it, pour 2.5dl white sauce and decorate with remaining carrots, asparagus, beans and sweetcorn, soya cheese and whole olives. Bake for 30 minutes at 180C and for 15 more minutes at 220°C.


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