Week 6: Vegetarian Lasagne

This is a fairly easy‚ straightforward recipe. Everyone knows lasagne and it's not that difficult to make. This recipe is just a bit different from the one we're all used to. Mind you this recipe is in need of some finetuning. I haven't quite figured out how many layers to do because the way it's in my recipe book doesn't really work. I'd also suggest frying your aubergines first to avoid them staying spongy.

For the vegetable sauce:
Chop op an onion and 2 cloves of garlic and fry in some olive oil. Add 3 diced capsicums (red‚ green and yellow)‚ 2 diced sticks of celery‚ a diced courgette and 225 grams of sliced vushrooms. Let cook for about 5 minutes and then add 2 chopped up tomatoes‚ 300 cl of passata‚ basil‚ chili powder and some crushed cumminseeds. Leave to simmer while you make the cheese sauce.

For the cheese sauce:
Start by melting 3 tablespoons of butter‚ add 1-2 tablespoons of butter to form a solid roux. Add 150 ml of vegetable stock and 300 cl of milk. When this starts to thicken add 50-75 grams of grated cheese‚ 2 table spoons of chopped basil and one teaspoon of dijon mustard. Keep on stirring until you get a nice and thick sauce. You might have to add more milk if the sauce is too thick.

Layering:
Start with a layer of green lasagne sheets‚ then a layer of vegetables and on top of that a layer of fairly thinly sliced aubergine. On top of that a layer of pasta‚ a layer of cheese sauce‚ another layer of pasta‚ another layer of vegetables‚ aubergines and lastly a layer of cheese sauce topped with some extra grated cheese.

Pop this all in the over for 40 minutes at 200°C