Vegetable lasagne

Lasagne is one of my favourite Italian pasta dishes. I ordered it couple of times in restaurants in our area but still prefer the homemade version much more. Somehow I have never been able to come across one which resembles the taste I know from Italy. So nowadays I make it at home. This recipe is very simple to make and we like it so much that after eating the last piece we are always sad it’s already over.

Makes 6 portions.

Ingredients:

- 4 ½ cups finely chopped mixed vegetables (carrots, zucchini, bell pepper, peas, potatoes, corn)
- 1 cup vegetable broth or bouillon
- 1 chopped onion
- 1 chopped tomato
- 1 Tsp. cumin seeds
- 2 Tbsp. olive oil
- 1 Tsp. coriander powder
- 1 Tsp. red pepper powder
- Salt to taste
- 2 cups grated cheese
- about 12 lasagne noodles (no boil lasagne)

For the sauce:
- 2 Tbsp. butter
- 2 Tbsp. flour
- 2 ½ cups milk
- Pinch nutmeg
- Salt to taste
- Black pepper to taste

Method:

Heat olive oil in a large pan. Add the cumin seeds and onions. Fry till onions are translucent. Add in the tomatoes, coriander powder and red pepper powder. Mix well. Add the mixed vegetables and mix. Then add the vegetable broth. Cover and let boil till the vegetables are almost done and almost all broth has evaporated. Add salt to taste. Turn off heat.
In the meantime preheat oven to 375F.
For the sauce heat butter in a small saucepan. When the butter has melted whisk in the flour. Stir constantly that you don’t get any lumps. When butter and flour are blended well together stir in the milk step by step. Keep stirring then add nutmeg, salt and black pepper. Let it come to a boil with occasional stirring. The sauce will thicken in this process. When it has come to a boil immediately take off heat.
Grease a rectangular oven dish (about 9x13 inches) with olive oil. Place 4 of the lasagne noodles in the form and spread one third of the vegetables evenly on it. Pour one third of the sauce on top. Again place 4 of the lasagne noodles on it and repeat the step from before. In the end you have 3 layers with the last third of vegetables and sauce on top. Distribute the cheese over the lasagne and bake in the oven for 20-30 minutes. The lasagne is ready when the lasagne noodles are soft. You can check this by inserting a fork.

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