Step-by-Step Guide to Prepare Perfect Store cupboard vegetarian lasagne

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We hope you got benefit from reading it, now let's go back to store cupboard vegetarian lasagne recipe. To make store cupboard vegetarian lasagne you only need 15 ingredients and 9 steps. Here is how you achieve that.

The ingredients needed to prepare Store cupboard vegetarian lasagne:

1. Get 1 tin of tomatoes.
2. Take of Mushrooms.
3. Prepare of Peppers.
4. Get of Courgette.
5. Prepare of Chard (kale also works well).
6. Use of Butter.
7. You need of Plain flour.
8. You need of Garlic.
9. Use of Salt and pepper to season.
10. Take of Grated cheese.
11. Take of Onion.
12. Get of Paprika.
13. Provide of Milk.
14. You need of Torn fresh basil.
15. Provide of Cracked black pepper.

Instructions to make Store cupboard vegetarian lasagne:

1. Slice and then cook onion peppers, and courgette in a little oil..
2. Add crushed garlic. Sprinkle over paprika and cook for a further 1 minute. Transfer into a bowl and set aside..
3. Add chard (or kale) into a pan and our over boiling water. Cook for 5 minutes, drain and set aside..
4. Chop tinned tomatoes and set aside in their juice. Season with salt and pepper..
5. Cook lasagna sheets for 2-3 minutes in boiling water. In the meantime, make the sauce by adding butter to a pan and melting gently. Stir in flour to form a paste. Cook for 30 seconds. Add milk very slowly, stirring continuously on a low heat. Continue until all the milk is used and the sauce begins to thicken. Remove from heat..
6. Add a layer of tinned tomato, followed by a layers of veg. Add pasta sheets to cover then add a layer of white sauce. Repeat to form teo or three layers of pasta. Top final layer of pasta with white sauce and sprinkle over grated cheese..
7. At this point I sometimes add sliced tomatoes (optional). Season with cracked pepper..
8. Pop into a hot oven for 15-20 minutes until hot and the pasta is cooked through..
9. Slice into individual portions and serve warm. Tear fresh basil leaves and sprinkle on the top. Serve with mixed leaf salad and a wedge of lemon. Enjoy..

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