INGREDIENTS
1 kg grated cheese
1 packet lasagne sheets
FOR THE VEGETABLES
1 kg Mccain Frozen roasted vegetables
500g Mccain Frozen sweet potato and butternut
4 tablespoons mixed herbs
1 onion diced
4 tbsp olive oil
1 tablespoon cayenne pepper
FOR THE CHUTNEY
6 tomatoes grated
1 can tomato puree
6 chilles
1 onion diced
salt to taste
1 tsp mustard seeds
1 tsp jeera seeds
2 sprigs fresh thyme
FOR THE CHEESE SAUCE
4 tablespoons flour
1 tablespoon butter
1 ltre fresh milk
1/2 cheese
salt & pepper to taste
1 tsp mixed herbs
METHOD
- Fry onions until golden brown , add frozen veg , allow to cook for 10 minutes
- Add cayenne pepper, and mixed herbs and toss
- put stove off and set aside
- For the chutney , fry onions until golden brown
- add chillies , jeera and mustard and thyme
- Add the tomatoes and canned puree and allow to cook on low heat until tomatoes are fully cooked
- For the cheese sauce , melt butter in a saucepan
- Add flour and stir continuously to avoid lumps from forming
- Add milk slowly , whilst stirring
- Season with salt & pepper & mixed herbs
- Add the cheese and bring to boil
- Remove from heat
- Now in A large casserole , add 1 tablespoon sauce ,make 1 layer of lasagne sheets
- Add more sauce over sheets , enough to cover sheets completely
- Add a layer of vegetables over sheets
- Add a layer of chutney
- Add a layer of cheese
- Add another layer of lasagne sheet
- Add more sauce over sheets , enough to cover sheets completely
- Add a layer of vegetables over sheets
- Add a layer of chutney
- Add a layer of cheese
- Repeat process until all ingredients are finished
- over the last layer add a final layer of lasagne sheets
- Add sauce over sheets and add a layer of cheese
- Allow to sit for 10 minutes
- Cover with casserole with foil and bake in oven on 180° for 30 minutes
- Serve hot
