Vegetarian Lasagne Recipe

Lasagne without meat

25 g butter

1 onion, chopped

2 cloves garlic, crushed

1 small leek, sliced

2 stalks celery, sliced

2 carrots, sliced

2 courgettes, sliced

2 tablespoons Edmonds plain baking flour

1 bunch spinach

milk

1/2 cup grated cheese

salt

pepper

250 g packet Diamond wholemeal lasagne, cooked

200 g pot natural unsweetened yoghurt

2 eggs

1 cup grated tasty cheese

Melt butter in a large saucepan

Add onion, garlic and leek

Cook until onion is clear

Add celery, carrots and courgettes

Cover and cook without allowing to colour until celery and carrot are just tender

Add flour and cook until frothy

Remove from heat

Wash spinach thoroughly and cook until tender with only the water clinging to the leaves

Drain, reserving all the liquid

Measure liquid and make up to 1 cup with milk

Return flour and vegetables to the heat, gradually add the liquid, stirring constantly until mixture boils and thickens

Remove from heat

Add first measure of cheese

Season with salt and pepper to taste

Set aside

Place one-third of lasagne at the bottom of a greased oven proof dish

Spread with half the vegetable mixture

Repeat layers, finishing with a layer of lasagne

In a bowl lightly beat yoghurt and eggs until combined

Spread this on top of lasagne

Sprinkle second measure of cheese on top

Cook at 180°C for 20 minutes or until golden and heated through

Serves 4 - 6