Veg Lasagne Fit For An Army (Cooking on a Budget!)

Member Name: utero

Product:	Cooking on a Budget!
Date:	29/08/08 (99 review reads)
Rating:

Advantages: Provides 3-4 meals, Healthy and filling

Disadvantages: The preparation time

In these present times this modern single man must stretch his budget wisely but also eat well in the manner to which he's become accustomed.

So this week I made a successful attempt at creating a lasagne dish that can be made, divided and then frozen. The result is something tasty, filling and also not heavy on the bank balance. Leaving you with more money to spend on beer and the occasional utility bill.

For this vegatable lasagne you will need the following items.

Lasagne Sheets - Under 40p in Sainsburys
Plain Flour - Under 40p
2 Tins of Tomatoes - Around 20p each
Some Cheese - Generally £1-£2.00 depending on size
Some Veg - whatever takes your fancy.

Normal regular fridge and cupboard items such as butter, milk and olive oil will also be needed.

Ok, take your vegetables, chop em up and place in a cooking tin and drizzle with oil, roast em for around 15-20 minutes in the oven at around 220.

In the meantime heat 4-5 tablespoons of olive oil in a pan and add your tins of chopped tomatoes, keep stirring until blended. You may want to add some flour gradually to thicken it up.

Next you'll have to make the cheese sauce. This is the bit than can go wrong. Melt a tablespoon of butter in a saucepan. Then add a tablespoon of flour and stir constantly. You'll end up with a paste like substance which you'll have to add about half a pint of milk to gradually. It's important to constantly stir, then gradually add grated cheese until the mix thickens. It's important that at all times you constantly stir. Take the sauce off the heat.

By now your veg should be partially roasted. Take a medium cooking dish and spread some of them on the base. Cover with your tomatoes and then cover with lasagne sheets. Continue to build layers and then for the last one, pour over your cheese sauce.

Then throw in the oven for around 30-minutes at 220.

The cheese should be browned and bubbled.

Take out and serve. The remainder should be left to cool and then can be cut up and put into freezable containers.

The preparation is lengthy but the results are worthwhile and not too hard on the budget.

Summary: Even the most inexperienced cook can master this gourmet recipe