Vegetable lasagne

Name: Vegetable lasagne
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Ingredients: 2 Onions; 500 g Courgette; 3 Garlic cloves; 250 g Tomatoes; 450 g Aubergines; 4 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp freshly ground white pepper; 2 packages (à total weight 195 g, drained weight 125 g) Mozzarella; 85 g Butter; 70 g Flour; 825 ml Vegetable broth (instant); 250 ml Milk; 125 g Whipped cream; 75 g freshly grated Parmesan cheese; 1 package (250 g) Lasagne (Buitoni); 1/2 bunch Basil; 7-10 Tbsp Grease

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 6

2 Onions
500 g Courgette
3 Garlic cloves
250 g Tomatoes
450 g Aubergines
4 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp freshly ground white pepper
2 packages (à total weight 195 g, drained weight 125 g) Mozzarella
85 g Butter
70 g Flour
825 ml Vegetable broth (instant)
250 ml Milk
125 g Whipped cream
75 g freshly grated Parmesan cheese
1 package (250 g) Lasagne (Buitoni)
1/2 bunch Basil
7-10 Tbsp Grease

Directions

1
Onions peel and roughly chop. Clean, wash and slice the zucchini. Peel garlic and chop finely. Clean, wash and slice the tomatoes. Clean, wash and slice aubergines. Heat olive oil in a casserole, fry onions in it.
2
Let the garlic, zucchini and eggplants braise for about 5 minutes while turning. After 3 minutes add the tomatoes. Season with salt and pepper. Remove the vegetables from the stove and put them aside. Drain the mozzarella and dice roughly. For the sauce melt 70 g butter in a pot, dust with flour and sauté. Gradually deglaze with broth, milk and cream, stirring continuously. Stir in half of the parmesan and mozzarella. Bring to the boil. Season to taste with salt and pepper. Grease an ovenproof dish. First layer the sauce, lasagne sheets and vegetables in the tin.
3
Gradually deglaze with broth, milk and cream, stirring continuously. Stir in half of the parmesan and mozzarella. Bring to the boil. Season to taste with salt and pepper. Grease an ovenproof dish. First layer the sauce, lasagne sheets and vegetables in the tin. Repeat until all ingredients are used up. Sprinkle the rest of the parmesan and butter in flakes. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 45-50 minutes. Cover the lasagne for the first half of the baking time. Wash the basil, dab dry, put some leaves aside for garnishing, cut the remaining leaves into strips. Sprinkle the lasagne with basil strips and serve garnished with leaves
4
Repeat until all ingredients are used up. Sprinkle the rest of the parmesan and butter in flakes. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 45-50 minutes. Cover the lasagne for the first half of the baking time. Wash the basil, dab dry, put some leaves aside for garnishing, cut the remaining leaves into strips. Sprinkle the lasagne with basil strips and serve garnished with leaves