Recipe: The ultimate vegetarian Lasagne

Ingredients

Tomato Sauce

• 2 diced Onions
• 1 tsp chopped Sage
• 2 diced Carrots
• 1 diced Yellow or Red Pepper
• 1 tsp chopped Ginger
• 1 diced Sweet Potato
• 1 diced Courgette
• 400g of Chopped Tomatoes
• 1/2 pint of Vegetable Stock
• Salt
• Pepper
• 1 handful of Tenderstem Broccoli
• White Sauce
• Lasagne Sheets

Method

1. Sweat the onions in a pan, with a the freshly chopped sage
2. Add the carrots, yellow or red pepper, ginger, sweet potato & courgette to the pan.
3. Add your Chopped Tomatoes to the pan.
4. Add your Vegetable Stock, & bring to a boil.
5. Leave this to simmer, until the vegetable are soft & the liquid has reduced.
6. 5 minutes before the end of the cooking, add your Tenderstem. Sit them on top of the mixture to keep them whole.
7. Build your Lasagne! Finish with a layer of sauce on top and add grated cheese.
8. Cook in the oven for 1/2 to 3/4 of an hour at 180 c

Recipe by our Hospitality Training Officer, Hazel Thomas

For more information about our Apprenticeships contact Cambrian Training Company at cambriantraining.com or Tel: 01938 555893