Vegetarian Lasagne Recipe

This Vegetarian Lasagne Recipe tastes so good that as I was half way through eating it I even forgot that I was eating a vegetarian dish, so it goes to show that you don't always have to use meat to make a dish tasty!

I am so very proud of this dish it is full of so much flavour that you just have to say Mmmmmmm!

I am sure you will all enjoy this dish as much as we did, even if you eat meat you will find this vegetarian lasagne irresistible!

This lasagne recipe is really easy, healthy and delicious, so why not give it a go yourself....

Ingredients
Box Lasagne Sheets (I used egg lasagne sheets)
1 Cherry Tomatoes in a Tin
1/2 Cup Fresh Peas
2 Small Fresh Corn Cobs
3 Small Onions (diced)
1 Large Red Pepper/Capsicum (diced)
1 Medium Yellow Pepper/Capsicum (diced)
1 Large Flat Mushroom (sliced across then chopped)
Sprinkle Dried Parsley
Salt (optional) and Black Pepper
1/2 tsp Paprika
Olive Oil
5 Small Garlic Cloves (grinded/blended with a little water)

For your White Sauce
1 tsp Butter/Margarine
1 Tbsp Plain Flour
Milk
1 Small Bay Leave



Getting started on Jeenas Vegetarian lasagne recipe..


First cook your corn and fresh peas for 5-10 minutes until they soften.

Fry your onions until they go golden.

Add your red and yellow peppers and cook on medium heat. When they start to soften add scoop out half the cherry tomatoes out of your tin and add them to your pan.

Add your mushrooms stir well.

Add a little tomato juice from your cherry tomato tin with a little water (remember only add a little of each you don't want your vegetables to turn into a stew!)