recipes
500 g fresh lasagne sheets
Extra virgin olive oil
1 small butternut,
cut into smallish chunks
3 courgettes, sliced at an angle
1 large aubergine, sliced into rings
1 red & 1 yellow pepper, grilled, skin
removed (see mailer # 13)
Good handful of fresh basil leaves
500 ml freshly made Napolitano sauce
120 g butter
120 g flour
3 cups of low-fat milk
1 tsp
NoMU Italian or Veggie Rub
1 tbsp Dijon mustard
1 egg, lightly whisked (optional)
NoMU Just Salt & Just pepper
1 cup freshly grated
parmigiano reggiano
Vegetable Lasagne
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