Vegetable lasagne
easy
120 mins
120 mins
Ingredients
- 50 g Butter or margarine
- 60 g Flour
- 3/4 l Milk
- 1/2 l Vegetable broth (instant)
- 2-3 Branches of rosemary and thyme
- 3 Bay leaves
- 1 red and yellow peppers (approx. 200 g each)
- 1 (approx. 300 g) Courgette
- 250 g Mushrooms
- 1 TABLESPOON Olive oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp grated nutmeg
- 7-10 Tbsp Cayenne pepper
- 1 Garlic clove
- 10-12 green lasagne sheets
- 50 g Parmesan cheese
- 25 g Breadcrumbs
Directions
- 1
For the béchamel, melt the fat in a saucepan, stir in the flour and sauté over a low heat for about 5 minutes. Add milk and stock while stirring. Wash the rosemary, thyme and bay leaf, dab dry and add, except for something to garnish.
- 2
Simmer for about 15 minutes at low heat, stirring occasionally. Meanwhile clean, wash and cut the peppers into narrow strips. Wash and clean the zucchini and cut them into approx. 5 mm thick slices.
- 3
Clean and quarter the mushrooms. Heat oil in a pan and fry vegetables and mushrooms. Season with salt and pepper. Remove and put aside. Season béchamel with salt, nutmeg and cayenne pepper and remove the herbs.
- 4
Peel and halve the garlic and grate it in an ovenproof casserole dish (approx. 20x25 cm; 1 1/2 litres capacity). Put some béchamel in the dish and put 3-4 lasagne plates in it. Layer béchamel, vegetables and the rest of the lasagne sheets one after the other.
- 5
Finish with béchamel and vegetables and garnish with herbs. Grate the parmesan finely and mix with breadcrumbs. Sprinkle the lasagne with it and bake in a preheated oven (electric: 175 °C/ gas: level 2) for 45-50 minutes on the 2nd rung of the oven.
- 6
Bake the splint from below until golden brown. Serve with a green salad.
Nutrition Facts
560 kcal
58 g
25 g
22 g
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