10 to 12 strips

Fresh Lasagne

2

Onions (peeled & finely chopped)

2tbsps

Oil

1 clove

Garlic

12oz (340g)

Mushrooms (wiped & sliced)

12oz (340g)

Courgettes (washed & sliced)

3tsps

Dried Oregano

1lb (454g)

Tomatoes (skinned & chopped)

1tbsp

Tomato Puree

Salt & freshly-ground Black Pepper

SAUCE

2oz (57g)

Soft margarine

2oz (57g)

Plain Flour

1pt (473ml)

Milk

4oz (113g)

Mature Cheddar Cheese (grated)

TOPPING

2oz (57g)

Mature Cheddar Cheese (grated)

1oz (28g)

Parmesan Cheese

Pre-heat oven to 180° C

Gently fry the finely chopped onion in the oil for a few minutes and add the garlic. Then add the sliced mushrooms and courgettes and fry these for a few minutes to seal in the flavour. add the oregano, tomatoes and tomato puree. Cover the pan and cook for 10 - 15 minutes so that the flavours have a chance to blend. Season to taste.

Prepare sauce: Place margarine, flour, milk and sseasoning to taste into a madium sized saucepan. Gently bring to the boil stirring (or using balloon whisk) continuously. Cook for 2 - 3 minutes until thickened. Stir in 4 oz (100 g ) of the Cheddar cheese.

Lightly ggrease a 4-pint (2.3 litre) ovenproof dish. Put inn a layer of the vegetable sauce, followed by a layer of lasagne and then a layer of cream sauce. Repeat these layers ending with a layer of cream sauce.

Prepare topping by mixing together the two cheeses. Sprinkle onto the top layer of cream sauce and bake for 35 - 40 minutes when the cheese should be bubbling and golden. Serve immediately.