OCtObEr 2017 39
budget basket
Green lasagne
seRves 8 Hands-on 30 min
Hands-off 40 min
INGREDIENTS
1 tbsp vegetable oil
1 onion, peeled and finely
chopped
1 large leek, thinly sliced
5 large baby marrows,
finely chopped
1 cup peas
80 g baby spinach
Salt and pepper
4 tbsp butter
4 tbsp cake flour
2 ½ cups milk, warmed
6 sheets lasagne, parboiled
1 ½ cups grated mozzarella
METHOD
- Preheat oven to 180°C.
- For the vegetable filling, heat
the oil and fry the onion and
leek until soft and translucent.
Add the baby marrows and peas
and cook until tender. Stir in the
spinach. Season. - For the béchamel sauce, melt
the butter in a pot and stir in the
flour. Cook for 1 minute. Slowly
whisk in the warmed milk and
bring the mixture to the boil.
Cook until the sauce thickens,
then season.
- For the lasagne, start with a
thin layer of sauce at the bottom
of the dish to prevent the pasta
from sticking. Add 2 sheets of
pasta, then half the vegetable
mixture, then half the sauce.
Repeat the layers, topping
with mozzarella. - Bake 30–40 minutes, until
cheese is golden brown.
R6*^
per serving
only
TASTIEST
vEG lASAGNE
cOMbOS
- Roast root vegetables
(butternut, pumpkin,
sweet potato) and feta - Spinach and
goat’s cheese - Roast broccoli
and blue cheese - Spicy beans
and mozzarella
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pg30 Budget Basket v2.indd 39 2017/08/24 2:51 PM