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Rudy's mediterranean lasagne
Rudy de Wet is a homeopath from the Bushveld region. Being a vegetarian, he has a host of delicious, healthy recipes of which this Mediterranean lasagne is his favourite.
Ingredients:
60 g butter or margarine
2 onions, chopped
6 cloves garlic, crushed
8 carrots, scraped and sliced
2 red, 2 green and 2 yellow peppers, seeded and roughly chopped
3 aubergines, roughly chopped
4 sticks of celery, sliced
250 g button mushrooms, halved
2 x 410 g cans whole tomatoes
410 g can tomato and onion mix
100 g black olives, chopped
15 ml Italian herb seasoning
10 ml dried parsley
5 ml Greek garlic blend
5 ml dried origanum
5 ml dried sweet basil
15 ml sugar
100 ml port
salt and pepper to taste
Sauce:
150 g butter or margarine
150 g flour
1,25 litres milk
salt and pepper
200 g mature Cheddar cheese, grated
5 ml mustard powder
250 g lasagne sheets
150 g extra Cheddar cheese
cayenne pepper
Method:
Heat butter in a large saucepan, add all ingredients, cook over medium heat for 10 minutes, set aside.
Sauce: Heat butter in saucepan, stir in flour.
Gradually add milk, stir continuously over medium heat until thick. Add seasoning, cheese and mustard, mix well.
To assemble: Place layer of vegetables on base of large ovenproof dish.
Cover with lasagne sheets, being careful not to overlap pasta.
Repeat layers, ending with vegetables.
Spoon sauce over to cover completely, sprinkle with extra cheese and cayenne pepper.
Bake at 180°C for 45 minutes to 1 hour.
Serves six to eight.
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