I made this last night is so yummy, there is no added fat of marg to make the roux for the cheese sauce but you'd never know, both me and my hubby really enjoyed this, after it took me about half an hour to work out the quantities for the cheese sauce!! It looks more complicated than it is but all in all only took about 30 minutes to get it in the oven.
Vegetable Lasagne (Serves 2) 16 checks per serving
For the Cheese Sauce
4 lasagne sheets = 10
250ml skimmed milk = 4
2 dspn cornflour = 2
160g half fat mature cheddar (grated) = 16
1 tsp mustard
For the ragu
1 sml white onion
1 sml red onion
1 pepper (any colour)
1 courgette
2 stalks of celery
10-12 mushrooms (quartered)
1 tin chopped tomatoes
2 dspn tomato puree
3 cloves garlic
1 tspn dried basil
1 tspn dried oregano
1 oxo cube (whatever flavour you fancy)
Milled black pepper
Preheat oven to 200o
Chop all the veg quite chunky soften in a sauce pan, add the basil, oregano, pepper, garlic and oxo cube, mix thoroughly, add the tinned tomatoes and tomato puree, simmer on a low heat.
Put the 2 dspn of cornflour in to a small pan and add half the milk, put on a low heat and keep stirring until there are no lumps left. Add the remainder of the milk and turn the heat up to medium now. Add in to this about two thirds of the cheese keeping some back to sprinkle on top) and keep stirring continuously. The milk and flour mixture will still be quite watery up until this point, but as the cheese melts it will start to thicken very nicely. Once all the cheese has melted and you have a thick cheese sauce, add the mustard, stir in well then put the cheese sauce to one side and in a dish approx 25cm squared (I have a square denby oven dish at these dimension and is ideal) put half the ragu in the bottom and spread evenly. Place 2 of the lasagne sheets on top (the size of dish mentioned is perfect to have two sheets side by side, there is a little bit of space round the edge but that doesn’t matter) empty the remaining ragu on top of the sheets and spread evenly. Place the remaining 2 lasagne sheets on top of the ragu and now pour over the cheese sauce, again spread evenly. Sprinkle the remaining cheese on top and place in the oven for about 15-20 minutes. Can be served on its own as it provides two generous portions for only 16 checks, or can serve 4 and you could serve with a salad and some garlic bread maybe.