Vegetable Lasagne Ingredients:1 lb. (450g) leeks, trimmed and sliced4 sticks celery, trimmed and chopped8 oz. (225g) carrots, sliced4 oz. (100g) dried lasagne verde8 oz. (225g) frozen broad beanshalf a pint (285 ml) milkhalf a pint (285 ml) vegetable stockone and a half ounces (40g) butterone and a half ounces (40g) plain flour4 oz. (100g) mature Cheddar cheese, grated12 oz. (350g) button mushrooms, sliced12 oz. (350g) can sweetcorn, drainedsalt and ground black pepper3 oz. (75g) mature Cheddar cheese, for toppingCooking Instructions:Pre-heat oven to 400F, Gas Mark 6, 200CPlace the carrots, celery, leeks and broad beans in a large pan and cover with boiling waterCover, bring to the boil and simmer for 5-7 minutes until the vegetables are tenderDrain off the water, reserving half a pint (285 ml) for the sauce)Melt the butter in a pan then stir in flour and cook gently for 1 minute while stirringGradually add the milk and vegetable stock, cont next post

stirring continuously until the sauce comes to the boil and thickensStir in the cheese, cooked vegetables, mushrooms and sweetcornSeason well and set asideCook the lasagne according to packet instructions then drain and refresh in cold water to prevent over-cookingLayer lasagne in a shallow ovenproof dish alternating with the vegetable sauce, finishing with sauceSprinkle with grated cheese as a topping and bake in the pre-heated oven for 30 minutes or until the top is golden

will try this Tear sounds nice.