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Vegetable Burger Wrap |
BBQ Sausages |
Vegetable Burger |
Vegetable Burger Foccacia |
Vegetable Kebab |
Vegetable Salami pizza |
Vegetable Sausage Breakfast |
Chickpea + Spinach Sausage with cous cous |
Vegetable Salami Sandwich |
Vegetable Burger Stir Fry |
Tomato Onion & Basil Vegateble Sausage Stir Fry |
Cheesy Vegetable Lasagne (Serves 4) |
Baked Penne with Fennel Parmesan & Vegie Sauce (Serves 2) |
Buffalo Mozzarella, Tomato, Kalamata Olive, Fresh Oregano & Rocket Pizza (Serves 4) |
Green Lentil, Sweet Potato, Red Wine & Rosemary Casserole (Serves 4) |
Linguine with Vegie Pasta Sauce, Eggplant, Ricotta & Fresh Basil (Serves 2) |
Tortilla Wrap (Serves 4) |
Nachos with Beans & Fresh Guacamole (Serves 2) |
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1 ½ litre Baking Dish
Preheat oven 180c
Bechamel Sauce
- Over low heat, combine butter and flour, stirring until a smooth paste.
- Slowly add warm milk, nutmeg, salt & pepper and continue to stir until mixture thickens.
- Remove from heat. Add 25g cheese and stir.
To Assemble
- Line base of baking dish with a little Fresh Vegie Pasta Sauce.
- Layer lasagne sheets, top with Fresh Vegie Pasta Sauce, spinach, drizzle with béchamel sauce and sprinkle with tasty cheese.
- Repeat layers twice, finishing with lasagne sheets, topped with a good coating of béchamel sauce and a heavy sprinkling of tasty cheese. Bake until golden, 30 minutes.
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2 x 250g packets Fresh Vegie Pasta Sauce – Onion, Zucchini & Oregano
30g Butter
1 ¼ tablespoons Plain Flour
1 cup Milk
125g Grated Tasty Cheese
Pinch Salt & Cracked Pepper
Pinch Nutmeg
1 packet Lasagne Sheets
100g Spinach
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