Page 190 - CMC Recipe Book

Method
Peel and dice the onions to a small cubes.
Seal the onions in a large saucepan with a little water, stirring continuously, add the mixed vegetables & peppers, garlic, add tinned tomatoes. Thicken with tomato purée and 2 litres of water and simmer for 30 minutes. Season.
For the white sauce melt the margarine in a saucepan then slowly add the flour, stirring until it forms a sandy texture.
Add the milk gradually to the mixture and bring back to the boil, stirring until the texture is smooth. Simmer for 5 minutes to cook out the sauce.
Take the sauce off the heat and gradually add the cheese.
Cover the bottom of the serving dish (gastronorm / BS tin) with a layer of the tomato mixture, add a layer of lasagne sheets and cover with meat mixture add a final layer of lasagne sheets.
Top with the cheese sauce.
Bake in the oven for approximately 45 minutes. Gas 4/180°C.
Serve with garlic bread.