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Receta Pepper, Courgette And Mushroom Lasagne

Name: Pepper, Courgette And Mushroom Lasagne
Ingredients: 40 gm St Ivel Gold Light, (1.5z); 1 x Onion, sliced; 1 x Clove garlic, crushed; 1 x Red pepper, seeded & sliced; 1 x Yellow pepper, seeded & sliced; 450 gm Courgettes, trimmed & sliced (1lb); 350 gm Mushrooms, sliced (12oz); 1 x 400 gram can minced tomatoes; 40 gm Plain flour, (1.5z); 2 1/2 ml Mustard pwdr, (0.5tsp); 600 ml Semi-skimmed lowfat milk, (1 pint); 115 gm Reduced-fat Red Leicester cheese, finely grated (4oz); Salt & freshly grnd black pepper; 30 ml Minced fresh parsley, (2tbsp); 10 ml Minced fresh thyme or possibly 5ml, (1 tsp) dry (2tsp); 10 ml Minced oregano or possibly 5ml, (1tsp) dry (2tsp); 175 gm No pre-cooked lasagne, (6oz); Fresh thyme sprigs, to garnish

de Global Cookbook

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Ingredientes

40 gm St Ivel Gold Light, (1.5z)
1 x Onion, sliced
1 x Clove garlic, crushed
1 x Red pepper, seeded & sliced
1 x Yellow pepper, seeded & sliced
450 gm Courgettes, trimmed & sliced (1lb)
350 gm Mushrooms, sliced (12oz)
1 x 400 gram can minced tomatoes
40 gm Plain flour, (1.5z)
2Â 1/2 ml Mustard pwdr, (0.5tsp)
600 ml Semi-skimmed lowfat milk, (1 pint)
115 gm Reduced-fat Red Leicester cheese, finely grated (4oz)
Â Â Salt & freshly grnd black pepper
30 ml Minced fresh parsley, (2tbsp)
10 ml Minced fresh thyme or possibly 5ml, (1 tsp) dry (2tsp)
10 ml Minced oregano or possibly 5ml, (1tsp) dry (2tsp)
175 gm No pre-cooked lasagne, (6oz)
Â Â Fresh thyme sprigs, to garnish

Direcciones

Place the onion, garlic, peppers, courgettes, mushrooms and tomatoes in a saucepan and stir to mix. Cover and cook for 10 min, stirring occasionally.
Meanwhile, make the white sauce. Place the St Ivel Gold Light, flour, mustard pwdr and lowfat milk in a saucepan. Heat gently, whisking continuously, till the sauce comes to the boil and thickens. Simmer gently for 3 min, whisking.
Remove the pan from the heat, add in 75g (3oz) cheese and seasoning and mix well.
Stir the minced herbs into the vegetable mix.
Now assemble the lasagne. Spoon half the vegetable mix over the base of a shallow baking tin or possibly ovenproof dish. Cover this with half the pasta and top with one third of the cheese sauce.
Repeat these layers, topping with the remaining cheese sauce to cover the pasta completely. Sprinkle the remaining cheese over the top.
Bake in a preheated oven at 190C / 375F / gas mark 5, for 45-50 min, till golden on top.
Garnish the lasagne with fresh thyme sprigs. Serve immediately with a mixed side salad.
Variations:To add in extra flavour to the lowfat milk, place the lowfat milk in a saucepan with a small piece of onion, 1 sliced carrot, 1 sliced celery stick, 1 bay leaf and a few black peppercorns. Bring to the boil, remove from the heat, cover and set aside to infuse for 30 min. Strain, reserving the lowfat milk. Use to make the sauce as above.
Use reduced-fat Cheddar cheese in place of the Red Leicester cheese.