Name: Creamy vegetarian lasagne
Prep time: 10 min
Cook time: 55 min
Total time: 65 min
Yield: 4 servings
Cuisine: Bake
Ingredients: 50.00 ml oil; 2.00 onions medium, chopped; 500.00 g mixed vegetables frozen; 400.00 g tomatoes whole peeled, chopped; 5.00 ml dried basil; 5.00 ml sugar; 50.00 g butter; 50.00 g flour cake; 500.00 ml milk; 1.00 ml white pepper; cayenne pepper pinch; 110.00 g cheddar cheese grated; 400.00 g pasta lasagne sheets; paprika

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Ingredients (14)

50.00 ml	oil
2.00	onions — medium, chopped
500.00 g	mixed vegetables — frozen
400.00 g	tomatoes — whole peeled, chopped
5.00 ml	dried basil
5.00 ml	sugar

CHEESE SAUCE

50.00 g	butter
50.00 g	flour — cake
500.00 ml	milk
1.00 ml	white pepper
	cayenne pepper — pinch
110.00 g	cheddar cheese — grated
400.00 g	pasta — lasagne sheets
	paprika

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Method:

1. Heat oil in a saucepan and add onions. Sauté until soft. Add mixed vegetables and fry for two minutes, stirring continuously.
2. Add tomatoes, basil and sugar and season to taste.
3. Allow mixture to simmer for 10 minutes, stirring occasionally.
4. SAUCE: Heat butter in a saucepan. Add flour and stir over the heat for 30 seconds. Add milk gradually, stirring continuously. Season with pepper and salt to taste. Once sauce has thickened, stir in the cheese until smooth. Remove from heat.
5. Place half the vegetable mixture in an ovenproof dish and top with a layer of lasagne sheets and half the cheese sauce. Repeat layers with remaining ingredients. Sprinkle with a little paprika, then set aside to stand for 30 minutes.
6. Bake in a preheated 180 ºC oven for 35 minutes, or until golden and cooked through.