| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Vegetables |
|
Sainsbury6 |
4 |
servings |
INGREDIENTS
| 750 |
g |
Calabrese or sprouting broccoli; (1 1/2lb) |
| 500 |
g |
Tomatoes; (1lb) |
| 3 |
tb |
Olive oil |
| 1 |
lg |
Onion; sliced thinly |
| 1 |
|
Clove garlic; chopped finely |
| 125 |
g |
Walnuts; chopped finely |
|
|
; (4oz) |
| 250 |
g |
Wholewheat lasagne; (8oz) |
| 175 |
g |
Cheddar cheese; grated (6oz) |
| 25 |
g |
Butter or vegetable margarine; (1oz) |
| 2 |
tb |
Wholemeal flour |
| 1 |
ts |
Mustard powder |
| 300 |
ml |
Milk; (1/2 pint) |
INSTRUCTIONS
Cut the broccoli into small pieces.
Scald, skin and chop the tomatoes.
Heat the oil in a saucepan on a low heat.
Put in the onion and garlic and soften them.
Put in the broccoli and tomatoes.
Cover the pan and cook on a medium heat for 15 minutes or until the
broccoli is just tender.
Take the pan from the heat and mix in the walnuts.
Preheat the oven to 200°C/400°F/Gas Mark 6.
Cook the lasagne in lightly salted boiling water for 12 minutes or
until it is just tender.
Drain it. Rinse it with cold water and drain it again.
Put one third of the lasagne in the bottom of a 25cm (10inch) square,
5cm (2inch) deep, ovenproof dish.
Put in one third of the broccoli and walnut mixture and 25g (1oz) of
the cheese.
Repeat these layers twice, the last time adding no cheese.
Melt the butter or margarine in a saucepan on a medium heat.
Stir in the flour, mustard powder and milk.
Bring to the boil, stirring and simmer for 2 minutes to make a thick
sauce.
Take the pan from the heat and beat in about two thirds of the
remaining cheese.
Pour the sauce over the lasagne.
Scatter the remaining cheese over the top.
Put the dish into the oven for 15 minutes for the cheese to melt and
begin to brown.
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