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Vegetable Lasagne
LASAGNE:
1 medium onion, chopped
1/2 lb. carrots, grated
1 lb. spinach
5 oz. sweetcorn, drained (1/2 tin)
1/4 lb. mushrooms, coarsely chopped
8 oz. lasagne noodles (½ packet)
2 garlic cloves
3/4 lb. cheese, grated
SAUCE
2 1/2 c. milk
2 oz. cornflour (cornstarch)
2 oz. butter
Gently fry the carrots and garlic in some butter, set aside. Gently fry the onions and mushrooms in some butter, set aside. Wash the spinach and cook gently in a saucepan without adding any water. Stir frequently. This really does work and it stops it from going slimy. Add the corn to this and set aside. Now make the white sauce. Melt the butter in a saucepan, take it off the heat, add the cornflour. Mix this well. Slowly add the milk, stirring all the time. It is important not to stop stirring, even for a moment. Return it to the heat and keep stirring until it thickens. Now build your lasagne. Take a large square ovenproof dish at least 2" deep nd assemble in layers starting with a layer of lasagne, then a layer of sauce, then one of the previously- prepared vegetable pairs. Repeat the lasagne, sauce, vegetable pair combination twice more. At this point you should, if all has gone well, run out of vegetables. Finish off with lasagne and then sauce. Top with the cheese and sprinkle on a little paprika if you want. Bake for about 35 mins at 350º F. The servings should stay whole as you serve them. Makes 6 servings.
“We all have hometown appetites. Every other person is a bundle of longing for the simplicities of good taste once enjoyed on the farm or in the hometown left behind.”
Clementine Paddleford
Charles Wysocki's Americana Cookbook
Female asparagus stalks are plumper than male stalks.
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