Nilamasi’s Vegetable Lasagna with Tomato and White Sauce

  • Flat sheet lasagna — buy fresh or dry
  • Boil water and add salt & olive oil
  • Add one sheet at a time and wait till rises to top of pot – boil for 6-7 minutes and put in cold water

Veggies/Tomato Sauce

  • Add: garlic, onions, & chiles to olive oil — stir fry veggies: include at least aubergine, mushrooms, zucchini, and peppers.  Can also add broccoli, carrots, spinach, etc. (no cabbage or potato) [Alternative: steam veggies first and then stir fry in the garlic/onions mixture for 2 minutes]
  • Add 2 cans of chopped tomato
  • Add mixed herbs, salt & pepper to taste (less salt if using cheddar cheese), a little sugar to take sourness away from tomatoes
  • Once sauce starts boiling, turn off heat and let sit for 2 minutes
White Sauce (can do while veggies are steaming)
  • Add half a pint milk, 2-3 spoons butter, 2-3 Tbs self-rising flour – add cold all together and stir on medium heat until sauce thickens (adding ingredients all together avoids lumps)
  • Grate cheese (cheddar & mozzarella, whatever you have) while sauce thickens
Add everything to Baking Dish in the following order:
-Line bottom with lasagna sheets
-White sauce
-Sprinkle a little cheese
-Rest of veggies
-Rest of white sauce
-Rest of cheese
-Can add some herbs on top to make look nice
Bake for 30-40 minutes at 350 degrees Fahrenheit (180 degrees celsius).

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