2 -3 medium carrots- cut julienne and in rounds 150g courgettes/baby marrow ½ green pepper and ½ red pepper (for colour) - diced ½ red onion - diced ¼ onion - diced 1 tray of mushrooms- sliced optional: leeks/spring onion/asparagus Ginger garlic seasoning of your choice (such as lemon pepper/salt/Aromat (a South African Spice) 1 teaspoon crushed green chillies
1 tin creamstyle corn OR I prefer to process sweetcorn kernels with a little milk so that the whole mixture doesn't get too liquid. 125ml cream - as required
A. Prepare the Vegetables 1. Melt some butter/margarine in a pot 2. Add chopped veggies in the order above and add seasoning 3. Cook till soft. shouldnt be crunchy. 4. Remove from stove and add sweetcorn and cream- to make a saucy but not runny mixture.
B. Make the White Sauce 2.5 cups milk 2.5 tablespoon flour butter 1 teaspoon salt/pepper to taste
1. Braise flour in a little butter on the stove 2. Add warmed milk, stir and allow to thicken 3. Season
Cup. Set the Lasagne 1. In a casserole dish, put a spoon of white sauce first, then layer the vegetables lasagne sheets, white sauce. 2. Repeat ending with white sauce 3. Sprinkle with cheese and bake for about 40 minutes till done.
INFO & TIPS
Serve alongside a main dish with a saucy protein as this is quite creamy. Goes well with a crunchy salad or coleslaw.
If you use a tomato based sauce that would make this more of a main dish for vegetarian night I think :)