Colourful vegetable lasagne

Name: Colourful vegetable lasagne
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 5
Ingredients: 300 g Carrots; 7-10 Tbsp salt, white pepper; 1 can(s) (425 ml) Corn grains; 300 g frozen peas; 2 TABLESPOONS butter/margarine; 2 TABLESPOONS Flour; 1/2 l Milk; 1 TABLESPOON Vegetable broth (instant); 1 (200 g) Package; 7-10 Tbsp Nudelkäse; 7-10 Tbsp grated nutmeg; 24 (approx. 360 g) Lasagne sheets

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 5

300 g Carrots
7-10 Tbsp salt, white pepper
1 can(s) (425 ml) Corn grains
300 g frozen peas
2 TABLESPOONS butter/margarine
2 TABLESPOONS Flour
1/2 l Milk
1 TABLESPOON Vegetable broth (instant)
1 (200 g) Package
7-10 Tbsp Nudelkäse
7-10 Tbsp grated nutmeg
24 (approx. 360 g) Lasagne sheets

Directions

1
Peel, wash and thinly slice the carrots. Cook in boiling salted water for about 4 minutes. Drain. Drain the corn and thaw the peas a little
2
Melt the fat in a pot. Sweat flour in it. Deglaze with milk and 1/4 l water while stirring. Stir in stock. Add half of the cheese and let it melt in it. Season to taste with salt, pepper and nutmeg
3
Pour a thin layer of cheese sauce into a fireproof casserole dish (approx. 21 x 27 cm). Place 6 lasagne plates on top. Spread peas on top, add some sauce and 6 lasagne plates. Layer corn with some sauce and 6 pasta plates, then carrots with some sauce. Finish with the rest of the lasagne and the remaining cheese sauce. Sprinkle the rest of the cheese on top
4
Bake the vegetable lasagne in a preheated oven (electric cooker: 200 °C / circulating air: 175 °C / gas: level 3) for approx. 45 minutes until golden brown
5
Drink: cool white wine