Vegetable Lasagna

Vegetable lasagna

PORTION 2

INGREDIENTS	QUANTITY
FRESH LASAGNA SHEET	5NO
FOR TOMATO SAUCE
RIPE TOMATOES	250 GM
ONION	50GM
GARLIC	10GM
OREGANO	2GM
BASIL	2GM
FOR WHITE SAUCE
WHITE ROUX	25GM
MILK	200ML
NUTMEG	1GM
ONION CLOUTE	1NO
FOR TOPPING
GRATED PARMESAN CHEESE	20GM
ZHUCCHINI	100GM
BELL PEPPERS	100GM

Method: 

1. Cook the lasagna noodles in a large pot of boiling water for 5 minutes, or until al dente. Rinse with cold water, and drain.

2. In a large saucepan, cook green peppers, onion, and garlic in oil. Stir in pasta sauce and basil; bring to a boil. Reduce heat, and simmer 15 minutes.

3. Prepare white sauce and add cheese in it.

4. Preheat oven to 350 degrees F (175 degrees C). Spread 1 cup tomato sauce into the bottom of a greased 9x13 inch baking dish. Layer 1/2 each, lasagna noodles, white sauce, and Parmesan cheese. Repeat layering, and top with remaining mozzarella cheese.

5. Bake, uncovered, for 40 minutes. Let stand 15 minutes before serving.