zondag 6 maart 2011

White Fiber Lasagna With Broccoli & Tomatoes

White fiber pasta is the choice for us, who prefer white pasta over whole wheat pasta, but still want to eat healthier. It looks like regular white pasta and have the same flavor but higher fiber content.

My husband doesn't like classic Lasagna alla Bolognese at all. He finds it too mushy and saucy for his liking. But this vegetarian lasagna pleases all palates. Even my picky husband's taste buds find it pretty yummy.

Lasagna with broccoli and tomatoes












INGREDIENTS:
serves 4

* ? 200 grams white fiber lasagna sheets, (8-10)
* ? 400 grams broccoli

TOMATO SAUCE:
* 1-2 cloves of garlic
* 1 onion
* 1 carrot
* butter
* 1 jar (? 400 grams) canned whole tomatoes
* 2 tablespoons Bong Touch of Taste Vegetable Fond
* black pepper
* fresh basil

CHEESE SAUCE:
* 2 tablespoons butter
* 3 tablespoons plain flour
* 6 dl milk
* �-1 teaspoon salt
* white pepper
* 2 dl grated cheddar cheese (or whatever cheese you like)

METHOD:
Preheat oven to 200�. Thaw frozen broccoli and squeeze dry. Clean and cook fresh broccoli for a few minutes. Break into smaller bouquets.

TOMATO SAUCE:
Peel and chop garlic and onion. Peel and roughly grate the carrot. Saute onion and carrot in butter 2-3 minutes. Add tomatoes and vegetable fond. Simmer uncovered for approx. 15 minutes. Season to taste with black pepper and basil.

CHEESE SAUCE:
In a sauce pan, melt butter over low heat. Add flour all at once, mixing well with a wooden spoon. Add milk gradually, whisking constantly, until mixture is smooth and lump free. Cook, stirring with a wooden spoon, for 5-10 minutes until sauce thickens. Remove from heat. Stir in grated cheese. Season to taste with salt and white pepper.

Spoon a thin layer of the cheese sauce evenly over the base of a deep ovenproof dish. Place a layer of lasagna sheets to cover the cheese sauce. Continue to add tomato sauce, broccoli, lasagna sheets and cheese sauce in layers until all ingredients are used. End with cheese sauce. Sprinkle on top with a small amount of grated cheese.

Bake in the lower part of the oven for 30-45 minutes. Switch the oven off and leave the lasagna in for 10 more minutes to settle. Serve with a fresh salad.

This is my first contribution to Meatless Monday. More recipes will come soon. Although we are not vegetarians, it's nice to have a meatless meal now and then.


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