Herb and Vegetable Lasagne

Name: Herb and Vegetable Lasagne
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 500 g Carrots; 250 g Celery; 8 leaves Borage, sorrel and lemon balm; 1/2 potty Tarragon, pimpinella and chervil; 1 collar Parsley and chives; 1/2 bunch Dill; 30 g Butter or margarine; 30 g Flour; 300 ml Vegetable broth (instant); 300 ml Milk; 50 g grated, medieval Gouda cheese; 1 Egg Yolk; 2-3 TABLESPOONS Fresh cream; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 9 (approx. 150 g) Lasagne sheets; 2 TABLESPOONS Sunflower seeds; 7-10 Tbsp Grease

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

500 g Carrots
250 g Celery
8 leaves Borage, sorrel and lemon balm
1/2 potty Tarragon, pimpinella and chervil
1 collar Parsley and chives
1/2 bunch Dill
30 g Butter or margarine
30 g Flour
300 ml Vegetable broth (instant)
300 ml Milk
50 g grated, medieval Gouda cheese
1 Egg Yolk
2-3 TABLESPOONS Fresh cream
7-10 Tbsp Salt
7-10 Tbsp white pepper
9 (approx. 150 g) Lasagne sheets
2 TABLESPOONS Sunflower seeds
7-10 Tbsp Grease

Directions

1
Clean, wash and thinly slice the vegetables. Wash the herbs, dab dry, put something aside for garnishing. Finely chop remaining herbs. For the sauce, heat fat, sweat flour in it and deglaze with broth and milk.
2
Bring to the boil briefly and stir in the cheese. Mix the egg yolk and crème fraiche. Remove the sauce from the heat, stir in the crème fraîche and season with salt and pepper. Stir the herbs into the sauce, except for one tablespoon.
3
Layer some sauce, lasagne dishes and vegetables in a greased casserole dish. Finish with lasagne platters and sauce. Sprinkle with sunflower seeds. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for about 45 minutes.
4
Sprinkle with remaining herbs and garnish before serving.