Recipe Archives->Pasta Lasagna->L Vegetarian 31

Vegetable Lasagna
Serves 6

5 sheets pasta for lasagna (home-made, or in ready-made square sheets)
350 gr. mushrooms
3 carrots
4 medium-sized courgettes
1/2 litre thick tomato sauce
150 gr. Parmesan cheese
4 celery with few leaves
1 onion
125 gr. butter or margarine
3 Tbsp. flour
5 Tbsp. olive oil
3/4 litre milk
few basil leaves
pinch cloves 
pinch salt and pepper
1 mushroom favored stock cube (if available)

Chop finely all vegetables and let them cook for 20 minutes in 5
table-spoons of olive oil and 50 gr. of margarine (or butter).

Add 1/2 litre of thick tomato sauce, some salt and pepper, and a
few clove buds. If available, add also a few leaves of sweet basil.
Dilute the sauce with a teacup of water, and let everything boil
for 45 minutes, until the vegetables are soft.

Prepare a bechamel sauce with 3 tablespoons of flour, 75 gr. of
margarine (or butter) and about > litre of milk; mix everything
together till the sauce has reached a creamy consistence. Then add
some salt, and - only if available - a mushroom favored stock cube.

Pour a few spoonfuls of sauce on the bottom of a pan (possibly
square or rectangular), then one sheet of pasta for lasagna, some
bechamel, then again some spoonfuls of vegetable sauce and grated
Parmesan cheese, and so on, alternating these layers several times.

Cover abundantly the uppermost layer with all the vegetable sauce
left and Parmesan cheese, and sprinkle a few basil leaves.  Cook
in the oven at 180:C till the surface is crispy and slightly golden.

Printable version: l-vegetarian31.txt.