Gouda & Spring Vegetable Lasagne
Ingredients:
- 200g South Cape Gouda, grated
- 300g green asparagus
- 300g baby carrots
- 400g ripe tomatoes
- 500ml vegetable stock
- 1 bunch spinach
- 50g butter
- 50g plain flour
- 750ml milk
- Salt and white pepper
- 1 tbsp oil
- 10 sheets instant lasagne
Method:
Remove skin from ends of asparagus stalks and cut into thin, diagonal slices. Trim carrots, cut into 3cm lengths and slice thinly. Halve the tomatoes, remove stem ends and seeds, then dice.
In the hot stock, separately pre-cook carrots for 8 minutes, asparagus for 5 minutes and spinach for 1 minute. Allow all the vegetables to drain and when cooled, combine with the diced tomatoes.
Melt butter in a saucepan, stir in flour and cook gently for 2 minutes. Remove from heat. Stir in milk until mixture is smooth. Season with a pinch of salt and pepper and return to the stove. Bring to the boil, stirring constantly. Let the sauce bubble gently for 1 minute and stir in 150g of South Cape Gouda. Take off the heat.
Brush oil on to a baking dish wide enough for two lasagne sheets to be placed side by side. Spread some sauce over the base of the dish and place two lasagne sheets on top. Cover with one third of the vegetable mixture and then a quarter of the sauce. Make two more layers and cover with a final layer of lasagne sheets.
Spread the remaining sauce over the top, and sprinkle with the remaining South Cape Gouda. Cover with foil and bake at 200 deg Celsius in a pre-heated oven for 35 to 45 minutes, then cook uncovered for the final 10 minutes.
