ZUCCHINI AND MINCED VEGETABLE LASAGNE

INGREDIENTS

zucchini  4
celery 1 stalk minced finely
carrots  4 finely chopped
tomatoes  8 pureed and strained
garlic cloves  2 finely chopped
thyme, basil  1/2 tsp each if dried or 1 tsp each if fresh
onion 1 finely chopped
white sauce  1 cup
grated pepper cheddar cheese  1/2 cup
olive oil

METHOD

using a vegetable peeler, slice zucchini into wide ribbons, sprinkle with salt and set asie in a colander for the water to drain
in a pan, heat oil, saute garlic, onion and celery
add carrots and saute for about 8 minutes
add salt, fresh ground pepper pdr., mix well
add the tomato puree and the herbs
let it come to a boil, simmer on slow flame for 10-15 minutes, till the raw smell disappears
check for seasoning, once the sauce has reduced, take off from the fire'
in a rectangle baking dish, first pour some of the tomato sauce
then place zucchini strips on top, then another layer of sauce, top with zucchini strips
continue in such alternate layers till done
top with white sauce, bake in hot oven at 200 deg. C till done
once cooked, add cheese, bake for another 5 minutes
serve hot with crusty/ toasted bread

WHITE SAUCE RECIPE

wheat flour/ atta  1 tbsp, cook with 1 tbsp of olive oil on a low flame.
take off the heat, add  1 1/2 cups of milk, return to  slow flame, keep stirring till sauce thickens, add salt and pepper pdr. to taste



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