Nature's Gift Products

Vegetable Lasagna

Cheese Sauce:
5ml      ‘lite’ margarine
375ml  low-fat milk
20ml    flour
60g      low-fat cheese (2 matchboxes)
Pinch of ground nutmeg
2ml      salt
Freshly ground black pepper to taste

Preparation:

Lightly steam the spinach until just wilted, then drain well

For the vegetable sauce, heat the oil in a non-stick frying pan.  Add the onions and garlic and cook for about 5min. You could add 50ml of water to soften the dried onions.

Add the mushrooms and green pepper and cook for a further 3 minutes.  Add the beans, tomatoes (and the 250ml of water if the dried tomatoes are used) and herbs. Simmer for 15 minutes. For the cheese sauce, melt the margarine, and stir in the milk. Previous... | Next...