Vegetarian cheesy topped lasagne
When my daughter and three grandchildren said they were dropping by for tea I knew just which dish to make for everyone. Vegetarian cheesy topped lasagne. Serves 6 adults. This is the cheats version using a packet mix as a base for the sauce of course the sauce can be made from scratch
For the tomato sauce:
Make up 360 g of beanfeast bolognese (thats 3 x serves two packets) using 600 mls of water and 850 g pasta sauce. I used a 350 g jar of Lloyd Grossman tomato and basil and a 500 g jar of Morrison tomato and vegetable. Mix all the ingredients together in a medium sized pan and bring to a simmer, heat until warmed through, be careful not to use too high a heat, stir frequently.
For the Cheesy Sauce ingredients:
6 level tablespoons cornflower
2 pints of milk
large knob of butter
9 oz grated cheddar cheese
In a bowl blend the cornflour with 4-6 tablespoons of the milk.
Put the rest of the milk and the butter into a medium saucepan and bring to a boil.
Pour onto the blended mixture stirring continuously with a wooden spoon to prevent lumps forming.
Return the mixture to the pan. Cook one to two minutes gentle heat until thickened.
Remove from heat and stir in two thirds of the cheese and stir until melted.
Add any seasoning, salt, pepper to taste.
In an oven proof dish place a layer of the tomato sauce, about half the quantity, cover with approximately six lasagne sheets, next layer with about half the cheesy sauce and repeat again, tomato sauce, lasagne sheets, cheesy topping sauce and finish with a sprinkling of the reserved grated.
Cook in the middle of the oven uncovered for about three quarters of an hour, 160 degrees Celsius fan oven, 180 degrees Celsius conventional oven or Gas Mark 4.
When nicely browned off and pasta sheets are soft to the bite remove from oven. If browning too quickly cover loosely with a layer of foil.