Leftover vegetable lasagne
Making a lasagne is another great way of using up any vegetables. I had made a Thai vegetable curry the night before, so I had loads of vegetables still remaining. A lasagne also freezes well, so I make one big lasagne, eat a portion and freeze the rest for lazy and skint days, or have some for lunch the next day. You can use whichever vegetables you like, but here is how I made mine:
For the cheese sauce:
Preheat the oven to 180 degrees.
Heat the oil in a large frying pan whilst chopping the onion.
When the oil is smoking hot, add the onion.
Chop the garlic as finiely as possible, and add to the pan.
Now cut off florets of cauliflower and broccoli (not too big, becuase this will make the l;asagne harder to assemble).
Also chop the pepper into small chunks.
Add all of these to the pan.
Fry for about 5 minutes then add the chopped tomatoes, ketchup, tomato puree, herbs and seasoning.
Stir and leave to cook for about 15 minutes, stirring occasionally.
Whilst this is cooking make the cheese sauce by nelting the butter ina saucepan over a medium/low heat.
When melted, add the flour and whisk together to form a roux (this will look like a brown paste, and all the butter will have been abvsorbed into the flour).
Now add the milk, and whisk like you have never whisked before. This isn a very important part of making this sauce and aslong as you continually whisk you will have no lumpy problems. You need to keep doing this until mthe milk heats up and the sauce thickens. This will take just under 10 minutes.
Once the sauce has thickened, add the cheese and seasoning and whisk some more.
Remove from the heat.
By now the vegetavbles in the frying pan should have softened, so it is time to layer the lasagne in an oven dish that is big enough for portion sizes. There are many variations on the way people like to this, but this is how I do mine.
Cook in the oven for about 35-40 minutes.
Serve with a large salad, or on its own.