Ingredients Jump to Instructions ↓

  1. 3/4 oz butter

  2. oz flour

  3. 16 oz milk

  4. teaspoons nutmeg

  5. 2 oz cream

  6. 3 oz Gruyere, grated

  7. 1 small onion , sliced

  8. 4 ripe tomatoes , chopped

  9. 1 sprig of fresh thyme, chopped

  10. 1 bay leaf

  11. 6 oz carrots , diced

  12. 8 oz broccoli florets

  13. cauliflower, in florets

Instructions Jump to Ingredients ↑

  1. For the cheese sauce, melt the butter in a pan, stir in the flour and cook gently for 3 min., stirring constantly. Remove from the heat and whisk in the cold milk. Blend thoroughly, season with S & P and nutmeg. Return to the heat and slowly bring to the boil, stirring constantly. Lower the heat and cook for 7 min., stirring occasionally. Stir in the cream and cheese. Set aside, covered with buttered waxed paper.

  2. Heat the butter in a pan and slowly cook the onion. Add tomato, thyme, and bay leaf. Season. Simmer 15 min. Discard bay leaf.

  3. Boil a large pot of water. Add the carrot, simmer for 4 min. Add broccoli and cauliflower for another 3. Drain and refresh with cold water to stop the cooking process. Drain well, set aside. At the same time, boil your lasagne noodles.

  4. Preheat oven to 375F/190C. Mix the cheese and tomato sauces and simmer for 15 min. Add the vegetables to the sauce. Season. Butter a large oven proof lasagna dish and alternate layers of pasta and vegetable mixture, finishing with noodles. Sprinkle cheese over the top and bake for 35 min.


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