6 Lasagna Sheets
2 Chopped onions
2 Garlic cloves
1/2 Yellow Pepper
5-6 Baby carrots
1 Sachet Granose Sausage mix
2 Cans Chopped Tomatoes
1 Tsp Basil
1 Tsp Italian herbs
1 1/2 Tbsp Butter
Salt and Pepper
2 Tbsp Flour
This recipe makes 2 small lasagna.
In a pan, heat over and add 1 chopped onion and crushed garlic cloves.
Add the basil and italian herbs and cooked until the onions have softened.
Add the chopped tomato tins and simmer for 10-15 minutes.
Chop 1 onion, yellow pepper, carrots and courgette. Make the Granose veggie sausage by mixing 125ml of cold water with the contents of the sachet and leave to soak for 5-10 mins.
In a fry pan add oil and heat over medium heat. Add the vegetables and sauté for a minute.
Add the veggie sausage mixture and cook for 10 minutes, until all cooked.
Melt butter over medium heat and add flour.
Quickly cook the flour in the butter, and slow add a little milk. Stir until combined with the flour mixture.
Continue adding the milk in small amounts and stirring in between.
Once all the milk has been added, stir in 50g of cheese
Stir until cheese has melted into the sauce.
In an oven proof dish, add a little tomato sauce and layer lasagna sheet. I broke the sheets in half as they fit better in my dish.
Add a layer of the white cheese sauce over the lasagna sheet.
Add a layer of the vegetable mixture
Add more lasagna sheets and white sauce and tomato and continue until you reach the 3rd layer of lasagna sheet top.
Pour on the remaining tomato sauce over covering the lasagna sheets.
Pour on the remaining white cheese sauce.
The lasagna is now ready to cook, you can now store the lasagna either in the freezer or fridge if you wanted.
Bake in the oven at 180c for 50-60 minutes covered with foil.
Add grated cheese to the top, and place back in the oven for 10-15 minutes.
Ensure the cheese has melted and slightly brown.
Slice and serve hot – either on its own or with garlic bread or salad.