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Ingredients

Bechamel Sauce

Method

  1. Bring a pot of water to the boil.
  2. Blanch the prepared vegetables (broccoli, zucchini, pepper, beans and cauliflower) for 2 minutes. Drain.
  3. Heat a large non-stick frying pan over a medium-high heat. Add tomato puree, parsley and chilli sauce and simmer for 5 minutes.
  4. Add prepared vegetables then remove pan from heat and set aside.
  5. To make sauce: Place milk in a saucepan and heat over medium heat, stirring occasionally for 4-5 minutes or until almost boiling.
  6. Stir in cornflour mixture and cook, stirring constantly, for 3-4 minutes or until sauce boils and thickens.
  7. Stir in mustard and season to taste with black pepper.
  8. To assemble: Line an ovenproof dish with 4 lasagna sheets. Top with one-third of the vegetable mixture and one-third of the sauce. Repeat layers, finishing with a layer of sauce. Combine Parmesan and Cheddar cheeses and sprinkle over top of lasagna.
  9. Bake for 30 minutes or until lasagna sheets are soft.