Vegetable lasagne

Name: Vegetable lasagne
Prep time: 1 h
Cook time: 1 h 30 min
Total time: 3 h
Ingredients: 500 ml (16 fl oz) milk; 25 g (¾ oz) plain flour; 25 g (1¾ oz) unsalted butter; 1 teaspoon salt; 30 ml (1 fl oz) olive oil; 3 eggs, lightly beaten; 300 g (10 oz) plain flour; ½ cauliflower, cut into florets; 80 g (2¾ oz) Gruyère cheese, grated; 200 g (6½ oz) carrots, diced; 250 g (8 oz) small broccoli florets; 1 sprig of fresh thyme; 1 bay leaf; 1 small onion, sliced; 4 ripe tomatoes, peeled, seeded and chopped; 100 g (3¼ oz) Gruyère cheese, grated; 25 g (¾ oz) unsalted butter; ¼ teaspoon ground nutmeg; 75 ml (2½ fl oz) cream

Preparation info

Serves
6

Difficulty
Medium
Ready in
3 hr

Appears in

Vegetables

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 Dough

300 g (10 oz) plain flour
3 eggs, lightly beaten

Starter
Pasta
Vegetarian

Method

To make the pasta, sift the flour onto a work surface and make a large well in the centre in which to place the eggs, olive oil and salt. Using the fingertips of one hand, mix these together and gradually work in the flour until it is all incorporated. The dough should be slightly dry. Knead until smooth and silky. Kneading will result in the elasticity and texture required