VEGETABLE IASAGNE

VEGETABLE  IASAGNE:

INGREDIENTS:            (serves 4 )

2  tbsp olive oil
250  g cauliflower, cut into florets
150  g carrots, cut into chunks
120  g green beans, cut into long pieces
230  g butternut, diced
Salt and freshly ground black pepper
2  cups homemade tomato sauce
60  g butter
60  ml flour
300  ml milk
100  g cheddar cheese, grated
300  g green tagliatelle, cooked al dente according
                                  to packet instructions
Bean sprouts, for garnishing

METHOD:

• Heat oil in a saucepan and stir-fry vegetables in batches over high heat. Season with salt and pepper.  Add tomato sauce, toss and set aside.
• To make white sauce, heat butter in a saucepan and add flour, stir well, adding milk and stirring it well until turns to a thick sauce. Season with salt and pepper, to taste.
• Arrange pasta in a greased ovenproof dish and spoon vegetables on top. Pour white sauce over and sprinkle grated cheese. Bake in a preheated oven at 190C for 20 minutes. Garnish with bean sprouts and serve hot.