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LASAGNE-2(MV)            USENET Cookbook            LASAGNE-2(MV)
VEGETARIAN LASAGNE
     LASAGNE-2 - A vegetable lasagne with spinach, mushrooms 
and
     corn
     This vegetarian dish can be served on its own or 
with a side
     salad.  My thanks to Erica and Milica who gave 
me this
     recipe and who tried different vegetable combinations 
until
     the corn stopped falling out of the sides. Experiment 
for
     yourself-substitute different vegetables according 
to the
     season and your preference.
INGREDIENTS (Serves four to six people)
          LASAGNE
     1         medium onion, chopped
     1/2 lb    carrots, grated
     1 lb      spinach
     5 oz      sweetcorn, drained (1/2 tin)
     1/4 lb    mushrooms, coarsely chopped
     8 oz      lasagne noodles (1/2 packet)
     2         garlic cloves
     1/4 lb    cheese, grated
          SAUCE
     2 1/2 cups
               milk
     2 oz      cornflour (cornstarch)
     2 oz      butter
PROCEDURE
          (1)  Gently fry the carrots and garlic in 
some butter,
               set aside.
          (2)  Gently fry the onions and mushrooms in 
some
               butter, set aside.
          (3)  Wash the spinach and cook gently in a 
saucepan
               without adding any water. Stir frequently. 
 This
               really does work and it stops it from 
going slimy.
               Add the corn to this and set aside.
          (4)  Now make the white sauce.  Melt the butter 
in a
               saucepan, take it off the heat, add the 
cornflour.
               Mix this well.  Slowly add the milk, 
stirring all
               the time. It is important not to stop 
stirring,
               even for a moment.  Return it to the 
heat and keep
               stirring until it thickens.
          (5)  Now build your lasagne.  Take a large 
square oven-
               proof dish at least 2 inches deep (we 
use one
               about 8x12 inches for the quantities 
given) and
               assemble in layers starting with a layer 
of
               lasagne, then a layer of sauce, then 
one of the
               previously-prepared vegetable pairs. 
 Repeat the
               lasagne, sauce, vegetable pair combination 
twice
               more.  At this point you should, if all 
has gone
               well, run out of vegetables.  Finish 
off with
               lasagne and then sauce.
          (6)  Top with the cheese and sprinkle on a 
little
               paprika if you want.
          (7)  Bake for about 35 mins at 350 deg. F.
          (8)  The servings should stay whole as you 
serve them.
RATING
     Difficulty: easy, but remember to stir the sauce. 
 Time: 20
     minutes preparation, 35 minutes cooking.  Precision: 
no need
     to measure.
CONTRIBUTOR
     Calvin Sambrook
     STC Telecomunications Ltd, New Southgate, London.
     calvin@stc     mcvax!ukc!stc!calvin
     Path: decwrl!recipes
     From: vanthof@mips (Dave Van't Hof)
     Newsgroups: alt.gourmand
     Subject: RECIPE: Spinach lasagna
     Message-ID: <12140@decwrl.DEC.COM>
     Date: 20 Nov 87 06:17:03 GMT
     Sender: recipes@decwrl.DEC.COM
     Distribution: alt
     Organization: MIPS Computer, Mountain View, Calif., 
USA
     Lines: 84
     Approved: reid@decwrl.dec.com
                Copyright (C) 1987 USENET Community 
Trust
     Permission to copy without fee all or part of this 
material is granted
     provided that the copies are not made or distributed 
for direct commercial
     advantage, the USENET copyright notice and the 
title of the newsgroup and
     its date appear, and notice is given that copying 
is by permission of
     the USENET Community Trust or the original contributor.






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