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Vegetarian Banana Lasagne



Prehat the oven to 200°C/400°F/Gas 6. Heat the oil in a large casserole, fry the onion, carrots and celery until just soft. Add the tomatoes, salt, pepper and oregano, bring to boil and simmer for 20 minutes. Meanwhile, make the white sauce by melting the butter in a pan, stirring in the flour and cooking for one minute. Remove from the heat and gradually stir in the milk. Heat the mixture in the pan again and bring to boil, then simmer for 5 minutes. Add the shredded spinach and sliced banana to the sauce. Place a thin layer of white sauce on the base of a litre/2 pint gratin dish, put a layer of lasagne on top, spoon over the cooked tomato mixture, place another layer of lasagne on top and finish with the white sauce, sprinkle over the cheese. Cook in the oven for 30 mins. Serve immediately with a green salad.
Serves 4
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