Pasta gratin with cheese

 

 

 

This gratin is almost like lasagna, and I guess you could substitute the cheese with something else, so it will be vegan.

  • 1 2/3 cups of pasta
Vegetable sauce:
  • 1 onion
  • 7 oz mushrooms
  • 1 can of crushed tomatoes
  • ½ pound of green peas
  • 1 tablespoon olive oil
  • salt
  • spices (for example black pepper, basil or parsley)
Cheese sauce:
  • 2 ½ cups of milk
  • 3 oz shredded cheese
  • 5 tablespoons of wheat flour
  • 1 tablespoon vegan margarine
  • salt
  • black or white pepper
1. Cook the pasta.
2. Vegetable sauce: Chop onion and mushrooms, and put in a large pan with the oil. Fry until onion is transparent. Add the tomatoes and peas. Add salt and spices and let it cook for 10 - 15 minutes.
3. Cheese sauce: Blend flour and milk, and bring to boil. Add margarine. Simmer for a few minutes, and add the cheese.
4. Put half of the pasta at the bottom of a large gratin-dish. Add the vegetable sauce, and the rest of the pasta. Pour the cheese sauce over it.
5. Heat oven to 450° F. Bake for 20 - 25 minutes.

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This page was last updated by Anna Hallin, 1 February 1999

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