# 1 lb. (450g) leeks, trimmed and sliced
# 4 sticks celery, trimmed and chopped
# 8 oz. (225g) carrots, sliced
# 4 oz. (100g) dried lasagne verde
# 8 oz. (225g) frozen broad beans
# half a pint (285 ml) milk
# half a pint (285 ml) vegetable stock
# one and a half ounces (40g) butter
# one and a half ounces (40g) plain flour
# 4 oz. (100g) mature Cheddar cheese, grated
# 12 oz. (350g) button mushrooms, sliced
# 12 oz. (350g) can sweetcorn, drained
# salt and ground black pepper
# 3 oz. (75g) mature Cheddar cheese, for topping

Procedures :
# Pre-heat oven to 400F, Gas Mark 6, 200C # Place the carrots, celery, leeks and broad beans in a large pan and cover with boiling water # Cover, bring to the boil and simmer for 5-7 minutes until the vegetables are tender # Drain off the water, reserving half a pint (285 ml) for the sauce) # Melt the butter in a pan then stir in flour and cook gently for 1 minute while stirring # Gradually add the milk and vegetable stock, stirring continuously until the sauce comes to the boil and thickens # Stir in the cheese, cooked vegetables, mushrooms and sweetcorn # Season well and set aside # Cook the lasagne according to packet instructions then drain and refresh in cold water to prevent over-cooking # Layer lasagne in a shallow ovenproof dish alternating with the vegetable sauce, finishing with sauce # Sprinkle with grated cheese as a topping and bake in the pre-heated oven for 30 minutes or until the top is golden
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Category : Vegeterian