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Vegetarian Lasagne


Vegetarian lasagneWhat you need: 
2 onions, peeled and diced
2 cloves of garlic,crushed
1 tablespoon olive oil
1 carrot, peeled and diced
2 sticks of celery, diced
150g/5oz mushrooms, diced
1 red pepper,deseeded and diced
1 green pepper,deseeded and diced
1 yellow pepper,deseeded and diced
1 courgette, diced
1 aubergine, diced
400g/1x14 oz tin of tomatoes
140g/1 small tin of tomato puree
1 teaspoon of dried basil a little black pepper
9 sheets of pre-cooked lasagne verde

Cheese Sauce:
1 tablespoon olive oil
25g/1oz flour
400ml-600ml/&three quarters (3/4);-1 pint low fat milk
100g/4oz low fat cheddar type cheese, grated
50g/2oz Parmesan cheese, grated

What you do:
Heat the olive oil in a pan. Sweat off the onion and garlic. Add in the carrot and the celery and cook for approximately 3 minutes.. Yhen add the mushrooms, peppers, courgette, aubergine and cook for a further3-5 minutes. Add the tomatoes, tomato puree, basil, and seasoning. Stir well and simmer for approx. 10-15 minutes. Meanwhile make the cheese sauce. Heat the oil gently, add the flour and cook slightly. Allow to cool. Stir in the milk little by little. Return to the heat and stir until it reaches pouring consistency. Add the grated cheese. Spoon 1/3 of the vegetable mixture into an ovenproof dish/baking tray. Place a layer of pasta on top. Repeat until you have three layers of the vegetable mixture finishing with a layer of the cheese sauce on the pasta. Sprinkle with the parmesan cheese and bake in a warm oven for approx 30 minutes or until golden brown. Serve with a green salad on the side

Niamh Lovett, Lovetts, Douglas, Cork


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