Recipe - Vegetable Lasagne (School Dinners)

225 g Lasagne sheets; (8oz)
50 g Low fat spread; (2oz)
50 g Plain flour; (2oz)
600 ml Semi skimmed milk; (1 pint)
Sea salt and freshly milled
black pepper
175 g Grated hard cheese; (6oz)
200 g Broccoli florets; cooked
(7oz)
200 g Cooked peas; (7oz)
200 g Cooked sweetcorn; (7oz)
100 g Cougettes or carrots; cooked
and cubed
; (4oz)
2 cn Chopped tomatoes
One half Onion; chopped
1 Clove garlic; chopped
2 tablespoon Olive oil; (2 to 3)
Low fat spread for greasing
Little hard cheese for
sprinkling

Grease a 1.7 litre oblong oven proof dish with a little low fat spead and
arrange a layer of lasagne sheets across the bottom.

Next, make up the cheese sauce by frying the low fat spread in a saucepan
until bubbling gently. Add all the flour and stir in to form a smooth
paste. Pour in all the milk in one go and whisk until smooth. Stir in the
seasoning and the cheese and simmer very gently, stirring frequently for
about 15 minutes. Take off the heat.

While the cheese sauce is cooking, start the vegetables off. Fry the onion
and garlic gently in the oil for 5 minutes, then add all the vegetables and
stir together thoroughly. As soon as they begin to bubble, add all the
tomatoes and stir. Simmer gently together for about 20 minutes, stirring
frequently. Season to taste.

Now begin to layer up the lasagne by covering the first sheet of lasagne
with a layer of vegetables and one of cheese sauce and then repeating until
the dish is full and all the ingredients have been used up. Finish off with
a layer of cheese sauce. Sprinkle with a little cheese and bake in the oven
at 180?C/350?F/gas mark 4 for 3040 minutes.

Leave to stand for about 5 minutes before attempting to cut into squares or
wedges to serve.

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