Vegetarian Banana Lasagne
Ingredients:
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Sunflower oil 2 tbsp
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Onion, peeled and finely chopped 1
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Carrots, peeled and sliced 2
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Sticks celery, trimmed and chopped 2
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Tomatoes 375 g/15oz can
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Salt and pepper to season
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Dried oregano 1 tsp
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Butter 25g
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Plain flour 25 g
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Semi-skimmed milk 300ml/half pint
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Spinach, trimmed, washed and shredded 100g
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Bananas, peeled and sliced 2
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Sheets pre-cooked green lasagne 8
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Cheshire cheese, grated 50 g
Method:
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