Try these vegan lasagna-roll ups for an easy and high protein meal. The recipe uses lentil ground beef, spinach, and kale ...

Pour the milk in batches into the saucepan ... the sauce for 10 minutes until thickened slightly. To assemble the lasagne, place a quarter of the tomato sauce into the bottom of a small/medium ...

Remove from the heat and leave the milk to infuse for 10 minutes. Half fill a large saucepan with water and bring to the boil. Add the leek ‘lasagne’ and bring the water back to the boil.

Mix well, don't make the maida too brown. Filter the milk into this pot and add salt, pepper and grated nutmeg. Cook till it thickens and reaches a sauce consistency. In a pan boil 6-7 cups of water.

Brimming with many flavours this lasagne recipe is absolutely irresistible! Sheets of lasagne layered with tomato ketchup, white sauce and vegetables. Drizzled with cheese on top and baked till golden ...