This is the cheesiest, most satisfying vegetarian lasagna ever. Way better than a fake mince variety with tomato sauce. This is creamy, savoury and delicious.Like any lasagna, there are a few stages involved but its totally worth it!
Servings: 6people
Ingredients
1OnionRed or White
2Courgettes
200gFrozen spinach
1punnetMushrooms
4clovesGarlic
1blockFeta cheese
70gCheddar cheese
1/2pintMilk
20gButter
20gFlour
Dried lasagna sheets
Instructions
Fry the mushrooms and onions in a wide bottomed frying pan until quite brown. For the last 2 minutes add the garlic crushed or minced - set this aside
Defrost the spinach in the microwave and grate the courgettes with a cheese grater.
Fry the grated courgette in the same frying pan for a few minutes until they are soft
add the courgette and defrosted spinach to a bowl and crumble in the block of feta
Now make your white sauce - melt the butter and add the flour, frying for a couple of minutes. Slowly add the milk while whisking and cook together for 3-5 minutes until slightly thickened.
Add half the white sauce to the feta, spinach, courgette mixture - keep the other half for the top of the lasagna
Layer up the lasagna adding oil to the bottom of your baking dish to stop it sticking - layer the feta spinach mixture then the mushrooms and onions on each layer. Finish with the rest of the white sauce and add the cheddar cheese to the top
Put tin foil on the top and bake at 170 for 1 hour