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   Monday, July 16, 2018 

Vote for your Country in the Battle of the Islands! Vegetable Lasagna

Rating:

 Recipe      

Preparation Time: 15 minutes
Cooking Time: 20 minutes
Serves: 6

INGREDIENTS:

  • 1 Packet lasagna noodles
  • 4 Large cho-choes
  • 1 Pound carrots
  • 1 Pound string beans
  • 1 Tablespoon grace hello margarine
  • 1 1⁄2 Cups cheese sauce*
  • 4 Ounces anchor cheddar cheese, shredded
  • 1 Teaspoon paprika

METHOD / DIRECTIONS:

  1. In a large pot cook lasagna noodles according to instructions on package. Set aside.

  2. Peel and dice cho-choes into 1.5 cm ( inch) cubes; cube carrots into 6 mm (1/4 inch) cubes; remove ends and cut string beans into halves. Blanch vegetables keeping them separate.

  3. Grease a 1 litre ovenproof dish using GRACE HELLO MARGARINE. Arrange of the cooked lasagna noodles in the bottom. Layer on the vegetables.

  4. Pour over cheese sauce and cover with remaining lasagna noodles.

  5. Sprinkle with shredded cheese and paprika. Bake at 190C (375F) for 20 minutes.

 Recipe      

Cheese Sauce

INGREDIENTS

  • 4 ozs GRACE HELLO MARGARINE
  • 4 ozs Counter Flour
  • 1 tsp. Salt
  • 1 tsp. GRACE CARIBBEAN TRADITIONS BLACK PEPPER
  • 1 cups Milk
  • 4 ozs Anchor Cheddar Cheese, shredded

METHOD / DIRECTIONS:

  1. Melt GRACE HELLO MARGARINE, in a saucepan over a low flame. Mix in flour, constantly stirring until a smooth paste forms.
  2. Add salt and GRACE CARIBBEAN TRADITIONS BLACK PEPPER. Cook over low flame until mixture bubbles.
  3. Remove from heat and gradually add milk, whilst constantly stirring to avoid lumps.
  4. Return to heat, bring to a boil and cook until mixture appears smooth.
  5. Remove from heat and add shredded cheese.
  6. Use as directed.

RECIPE NOTES:



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