posted on Jul, 18 2007 @ 05:14 AM
i have seen such a thing,
usually "creamy" is just adding some cream to the tomato sauce base until it becomes creamy and this helps take away the strong tomato/pasta sauce
substitute mince meat for a cupla cups of frozen peas/corn/carrots. (add broccoli or other veg if you want but not huge chunks, keep it small)
lightly boil frozen veg just to thaw it + warm it up.
put in frypan with tomato sauce (aka pasta sauce)
remove from heat, stir in a few tablespoons of cream so it goes a creamy pink colour (or more if you want more cream)
bechamel sauce: melt a few tbsp butter in saucepan gently, and add a tbsp or two of ordinary flour and mix in so it makes a paste and absorbs all the
flour 100% (just add a small amount of butter or flour to correct it either way)
add 2 cups of warm milk, a little bit at a time. make sure paste is mixed into milk well before adding more milk.
then add about 1/4 cup grated parmesan cheese and stir it in.
taste it, you should have a thick white sauce with a cheesy flavour.
layer creamy vegy sauce in a pan, put a good drizzle of bechamel over it. Put lasagne sheet ontop. Then continue adding sauce/bechamel/pasta in layers
until all creamy sauce/lasagne sheet is used up (about 5- 7 layers of pasta it'll be, i usually get 2 large lasagne out of a pack of lasagne
once you add the last dry lasagne sheed smother the top with bechamel sauce (only bechamel, no creamy sauce) and then sprinkle regular cheese over the
top and bake in an oven.
generally, you cover with foil and cook @ about 220c for about 20min, remove foil + cook another 20min uncovered until cheese is golden brown.
[edit on 18/7/07 by Obliv_au]