Recipe of Homemade Store cupboard vegetarian lasagne

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The ingredients needed to make Store cupboard vegetarian lasagne:

1. Take 1 tin tomatoes
2. Get Mushrooms
3. Take Peppers
4. Make ready Courgette
5. Make ready Chard (kale also works well)
6. Prepare Butter
7. Take Plain flour
8. Get Garlic
9. Take Salt and pepper to season
10. Make ready Grated cheese
11. Get Onion
12. Get Paprika
13. Make ready Milk
14. Make ready Torn fresh basil
15. Get Cracked black pepper

It's always worth having a box of lasagne sheets in your cupboard - there are so many recipes you can make with this store-cupboard staple. Buy Vegetarian Pantry Food Cupboards and get the best deals at the lowest prices on eBay! Great Savings & Free Delivery / Collection on many items. Our columnist picks her favourite recipes for store-cupboard vegan cooking, plus tips from the Guardian's Kitchen Aide on how to make If you saw my mother's store-cupboards, you might think she's been in lockdown for years.

Instructions to make Store cupboard vegetarian lasagne:

1. Slice and then cook onion peppers, and courgette in a little oil.
2. Add crushed garlic. Sprinkle over paprika and cook for a further 1 minute. Transfer into a bowl and set aside.
3. Add chard (or kale) into a pan and our over boiling water. Cook for 5 minutes, drain and set aside.
4. Chop tinned tomatoes and set aside in their juice. Season with salt and pepper.
5. Cook lasagna sheets for 2-3 minutes in boiling water. In the meantime, make the sauce by adding butter to a pan and melting gently. Stir in flour to form a paste. Cook for 30 seconds. Add milk very slowly, stirring continuously on a low heat. Continue until all the milk is used and the sauce begins to thicken. Remove from heat.
6. Add a layer of tinned tomato, followed by a layers of veg. Add pasta sheets to cover then add a layer of white sauce. Repeat to form teo or three layers of pasta. Top final layer of pasta with white sauce and sprinkle over grated cheese.
7. At this point I sometimes add sliced tomatoes (optional). Season with cracked pepper.
8. Pop into a hot oven for 15-20 minutes until hot and the pasta is cooked through.
9. Slice into individual portions and serve warm. Tear fresh basil leaves and sprinkle on the top. Serve with mixed leaf salad and a wedge of lemon. Enjoy.

Great Savings & Free Delivery / Collection on many items. Our columnist picks her favourite recipes for store-cupboard vegan cooking, plus tips from the Guardian's Kitchen Aide on how to make If you saw my mother's store-cupboards, you might think she's been in lockdown for years. Each one is like Narnia: from the. This collection of vegetarian and vegan lasagnas will help you find the perfect dish for a dinner with family and friends to which some guest might be vegetarians or vegans. You'll find dishes that use cheese and dairy, and others that don't.

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