White Sauce


  1. Heat a large non-stick pan over a medium-high heat.  Add broccoli, cauliflower, beans, red pepper, zucchini, carrots, tomato puree, parsley and chilli sauce, bring to the boil then turn down to a simmer for 6-8 minutes or until vegetables are tender. Mash vegetables with a potato masher to give a smoother consistency.  Remove pan from heat and set aside.
  2. To make the white sauce, place milk in a saucepan and heat over a medium heat, stirring occasionally, for 4-5 minutes or until almost boiling.
  3. Stir in cornflour mixture and cook, stirring constantly, for 3-4 minutes or until sauce boils and thickens.  Stir in mustard and season to taste with black pepper.
  4. Spread ¼ of the vegetable mix over the base of an oven proof dish, and then cover with a layer of lasagna sheets.
  5. Top with a further third of the remaining vegetable mixture and ¼ of the sauce, repeat until all the vegetable mixture is used and top with all of the remaining white sauce.
  6. Combine Parmesan and Cheddar cheeses, sprinkle over top of lasagna and bake for 30-35 minutes or until lasagna sheets are soft.   May be frozen if required – cool for half an hour after baking, cover with plastic wrap to seal, then freeze. Defrost in fridge overnight prior to reheating.

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