Name: Vegetable lasagne
Prep time: 1 h
Cook time: 1 h 30 min
Total time: 3 h
Yield: Serves 6
Cuisine: Italy
Ingredients: 1 bay leaf; 80 g (2¾ oz) Gruyère cheese, grated; 75 ml (2½ fl oz) cream; ½ cauliflower, cut into florets; 1 teaspoon salt; 1 small onion, sliced; 25 g (¾ oz) plain flour; 100 g (3¼ oz) Gruyère cheese, grated; 30 ml (1 fl oz) olive oil; ¼ teaspoon ground nutmeg; 3 eggs, lightly beaten; 1 sprig of fresh thyme; 300 g (10 oz) plain flour; 250 g (8 oz) small broccoli florets; 4 ripe tomatoes, peeled, seeded and chopped; 25 g (¾ oz) unsalted butter; 500 ml (16 fl oz) milk; 200 g (6½ oz) carrots, diced

Preparation info

Serves
6

Difficulty
Medium
Ready in
3 hr

Appears in

Pasta

By Le Cordon Bleu

Published 1998

About

Try this deliciously different lasagne with its crunchy vegetables and cheese sauce with a hint of nutmeg Making your own pasta is both enjoyable and satisfying.

Ingredients

Pasta

300 g (10 oz) plain flour
1 teaspoon salt

Method

To make the pasta, follow the method in the Chef’s techniques, dividing the dough into four pieces before passing through the pasta machine to a thickness of 1-2 mm (1/16 to ⅛ inch). Cut the sheets with a sharp knife into strips about 8 x 15 cm (3 x 6 inches) long.
Bring a large pan of salted water to the boil. Add a splash

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Ingredients

Pasta

Method

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