Cheesy Vegetable Lasagna
|Tomato sauce||1 Cup (16 tbs)|
|Onion||1 , chopped|
|Mushrooms||250 Gram, sliced|
|Green pepper||1 , chopped|
|Dried basil leaves||1 Teaspoon|
|Dried oregano leaves||1⁄2 Teaspoon|
|Canned tomatoes||400 Gram (1 Can)|
|Tomato paste||1⁄2 Cup (8 tbs)|
|Tomatoes||2 , chopped|
|Instant lasagna noodles||100 Gram (1/2 Packet)|
|White wine sauce||1 Cup (16 tbs)|
|Plain flour||2 Tablespoon|
|Dry white wine||2 Tablespoon|
|Milk||3⁄4 Cup (12 tbs)|
|Cheddar cheese||1⁄2 Cup (8 tbs), grated|
|Spinach leaves||12 , chopped|
|Garlic||1 Clove (5 gm), crushed|
|Shallots||2 , chopped|
|Ricotta cheese||400 Gram|
|Parmesan cheese||1⁄2 Cup (8 tbs), grated|
Tomato Sauce: Heat oil, add onion, mushrooms and green pepper, cook and stir over high heat until onion is tender, about 3 minutes.
Add herbs, undrained crushed tomatoes, tomato paste, tomatoes and sugar, bring to boil, reduce heat, simmer uncovered 30 minutes, stirring occasionally.
Pour half the Tomato Sauce into a lamington tin or ovenproof dish (base measures 16cm x 26cm).
Place a single layer of noodles over Tomato Sauce, then Spinach Layer, then Cheese Layer.
Top with a second layer of noodles, then remaining Tomato Sauce.
Pour White Wine Sauce over Tomato Sauce.
Bake, uncovered, for 30 minutes in moderately hot oven or until top is bubbly and beginning to brown.
Stand 10 minutes before cutting.
White Wine Sauce: Melt butter in pan, stir in flour, cook 1 minute stirring.
Gradually stir in wine and milk, stir over heat until Sauce boils and thickens, add cheese, stir until melted.
Spinach Layer: Heat oil in pan, add garlic, spinach and shallots.
Stir fry until spinach is wilted, about 3 minutes; drain away as much liquid as possible.
Cheese Layer: Beat cheeses and eggs together until blended.