august recipe ...... summer vegetable lasagne
(Can be served warm or cold with a salad of green leaves and raw summer peas)
Ingredients:
- Chunks of courgettes
- Spring onions
- Garlic
- Broccoli
- Olive oil
- Tomato Pomedoro sauce (made with Country Market tomotoes)
- Flour, butter & milk for white sauce
- 6 oz Coolatin cheddar
- Nutmeg
- Lasagne sheets
Method:
- Sweat the courgettes, spring onions, garlic, broccoli and peppers in a little olive oil. Add homemade tomato Pomedoro sauce.
- Make 1.5 pints of white sauce, add 6 oz Coolatin cheddar and a sprinkle of nutmeg (the magic ingredient).
- Layer lasagne in a buttered dish, add some cheese sauce to cover lasagne, add more lasagne sheets, add the vegetables in tomato sauce and finish with cheese sauce.
- Sprinkle grated cheddar on the top and bake at 180 deg. C for 45 minutes.
Come to Slaney Country Market and purchase your fresh local vegetables, tomatoes, Coolatin cheddar
Support your local producers.