Colourful vegetable lasagne

Name: Colourful vegetable lasagne
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 5
Ingredients: 100 g Gouda cheese; 300 g frozen princess beans; 200 g Mini carrots (finger carrots); 250 g Mushrooms; 1 TABLESPOON clarified butter; 2 pots ramsons; 40 g Butter or margarine; 30 g Flour; 500 g Vegetable broth (instant); 250 g Whipped cream; 1 Egg yolk (size M); 9 Lasagne sheets

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
80 mins

TOTAL TIME
80 mins

Ingredients

Servings: 5

100 g Gouda cheese
300 g frozen princess beans
200 g Mini carrots (finger carrots)
250 g Mushrooms
1 TABLESPOON clarified butter
2 pots ramsons
40 g Butter or margarine
30 g Flour
500 g Vegetable broth (instant)
250 g Whipped cream
1 Egg yolk (size M)
9 Lasagne sheets

Directions

1
Grate cheese. Defrost the beans. Clean and peel carrots. Put some aside for garnishing. Clean and possibly wash mushrooms. Heat clarified butter in a pan and fry the mushrooms until golden brown.
2
Wash wild garlic, dab dry and chop leaves finely. Melt the fat in a pan. Dust with flour and sauté. Deglaze with stock and cream while stirring and bring to the boil. First stir in the egg yolk, then 50 g cheese. Fold in wild garlic, except for 1 teaspoon for garnishing. First put some sauce in a suitable form (20 x 20 cm) and line with 3 lasagne sheets. Then layer again alternating vegetables, sauce, lasagne sheets, sauce etc. Finish with sauce. Sprinkle with remaining cheese. Clean, wash and halve the tomatoes.
3
Fold in wild garlic, except for 1 teaspoon for garnishing. First put some sauce in a suitable form (20 x 20 cm) and line with 3 lasagne sheets. Then layer again alternating vegetables, sauce, lasagne sheets, sauce etc. Finish with sauce. Sprinkle with remaining cheese. Clean, wash and halve the tomatoes. Garnish the surface with remaining carrots and tomatoes. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 40 minutes until golden brown