Vegetable Lasagne

Name: Vegetable Lasagne
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Ingredients: 300 g Carrots; 7-10 Tbsp Salt; 1 can(s) (425 ml) Vegetable corn; 1 package (300 g) frozen peas; 40 g Butter or margarine; 40 g Flour; 1/2 l Milk; 1/4 l Vegetable broth; 1 (200 g ) Bag of pasta cheese; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 24 (approx. 360 g) Lasagne sheets

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 6

300 g Carrots
7-10 Tbsp Salt
1 can(s) (425 ml) Vegetable corn
1 package (300 g) frozen peas
40 g Butter or margarine
40 g Flour
1/2 l Milk
1/4 l Vegetable broth
1 (200 g ) Bag of pasta cheese
7-10 Tbsp Pepper
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 8-10 minutes, drain and drain. Drain the corn. Let the peas thaw a little. Melt the fat in a pot.
2
Sweat flour in it. Deglaze with milk and stock while stirring. Add half of the cheese. Season to taste with salt, pepper and nutmeg. Put a thin layer of béchamel sauce in an ovenproof casserole dish. Place 6 lasagne plates on top. Spread peas over it, add some more sauce. Layer corn and carrots alternately with sauce and lasagne sheets. Finish the last layer with lasagne plates and the remaining béchamel sauce. Sprinkle the rest of the cheese on top.
3
Place 6 lasagne plates on top. Spread peas over it, add some more sauce. Layer corn and carrots alternately with sauce and lasagne sheets. Finish the last layer with lasagne plates and the remaining béchamel sauce. Sprinkle the rest of the cheese on top. Bake the vegetable lasagne in a preheated oven (electric: 200 °C/ gas: level 3) for 40-45 minutes. Cut the lasagne into 6 pieces and serve