Vegetable Lasagne

1. Combine the milk, onion, garlic and bring to a gentle simmer.
2. Take off the heat and allow to come to room temperature before straining all flavourants
3. In large saucepan, melt the butter and add the flour to make a soft paste. Slowly add the flavoured milk bit by bit, stirring vigorously to avoid lump formation.
4. Simmer over a medium heat, stirring continuously for about 10 minutes or until the flour has cooked out and the sauce is thick and velvety. It should coat the back of a spoon. Remove from heat and stir in the vinegar and cream.
5. Strain through a sieve to remove any lumps
6. In a separate pot, mix the tomato and onion mix, tomato paste, garlic dried basil, Worcestershire sauce, tomato soup and water.
7. Bring to a gentle simmer and cook while stirring occasionally until the sauce has thickened
8. Add the broccoli, cauliflower, peas and corn to the tomato sauce and cook for a further 8 - 10 minutes until warned through.
9. In a large frying pan, cook the French Stir Fry mix as per the packaging instruction.
10. In an oven proof serving dish, build the Lasagna by layering the 4 elements starting with a sheet of lasagna, then the tomato mix, another lasagna sheet followed by the stir fry mix and the white sauce.
11. Once all layers have been completed. Allow the dish to stand for about 15 minutes.
12. Sprinkle with cheese and gratinate or bake at 200°C for 10 to 15 minutes until golden brown and “oozy”

Photo & Recipe: @Apriena (on Instagram) [CREDIT] 

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