Spring Vegetable Lasagne
1/4 cup plain flour
1 1/2 cups milk
1 bunch asparagus, trimmed, thickly sliced
2 zucchini, cut into ribbons
2 green onions, trimmed, cut into 8cm lengths
1 bunch English spinach, trimmed
10 dried instant lasagne sheets
1 cup frozen peas
250g fresh ricotta
2 roma tomatoes, thinly sliced
2/3 cup chopped fresh basil leaves
1 cup grated pizza cheese
Extra basil leaves, to serve
Preheat oven to 200°C/180°C fan-forced.
Melt butter in small saucepan over medium heat. Add flour. Cook, stirring, for 1 minute or until bubbling. Remove from heat. Gradually stir in milk until combined. Return to heat. Cook, stirring constantly, 3 minutes or until sauce boils and thickens. Remove from heat. Season with salt and pepper.
Bring a medium saucepan of salted water to the boil. Add asparagus, zucchini and onion. Boil for 2 minutes. Remove with slotted spoon. Drain on paper towel. Add spinach to pan. Cook for 1 minute or until wilted. Remove with slotted spoon. Squeeze out excess moisture when cool enough to handle. Roughly chop.
Cover the base of a 20cm x 28cm (8 cup- capacity) ovenproof dish with 2/3 cup white sauce. Layer 1/4 lasagne sheets trimming to fit. Layer asparagus mixture, peas and 1/3 ricotta. Top with 1/3 of remaining lasagne sheets, 1/2 spinach, and 1/2 remaining ricotta. Repeat. Top with remaining lasagne sheets and remaining white sauce. Arrange tomato and basil leaves on top. Sprinkle with cheese.
Bake for 45 minutes or until golden and pasta is tender. Serve with extra basil leaves