MyKitchen - Issue 36 - October 2017

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

1. Preheat oven to 180°C.


2. 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.


3. 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.

4. 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.


5. Bake 30–40 minutes, until
   cheese is golden brown.

R6*^

per serving

only

TASTIEST

vEG lASAGNE

cOMbOS

1. Roast root vegetables
   (butternut, pumpkin,
   sweet potato) and feta


2. Spinach and
   goat’s cheese


3. Roast broccoli
   and blue cheese


4. Spicy beans
   and mozzarella

fIND MORE

fuN IDEAS

ONlINE!

http://www.MYkITcHEN.cO.zA

pg30 Budget Basket v2.indd 39 2017/08/24 2:51 PM