Vegetable lasagne from the tin

Name: Vegetable lasagne from the tin
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8
Ingredients: 2 medium-sized onions; 2 Garlic cloves; 6 TABLESPOONS Olive oil; 3 TABLESPOONS Tomato paste; 2 can(s) (850 ml each) Tomatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 7-10 Tbsp Nutmeg; 100 g Flour; 100 g Butter; 1⁄2 l Milk; 2 TEASPOONS Vegetable broth; 7-10 Tbsp Nutmeg; 500 g Carrots; 2 medium zucchini; 500 g Cutting beans; 2 can(s) (425 ml each) Artichoke Hearts; 10 Stem(s) Basil; 150 g Parmesan; 7-10 Tbsp Grease; 16 Lasagne sheets; 500 g Mozzarella

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 8

2 medium-sized onions
2 Garlic cloves
6 TABLESPOONS Olive oil
3 TABLESPOONS Tomato paste
2 can(s) (850 ml each) Tomatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
7-10 Tbsp Nutmeg
100 g Flour
100 g Butter
1⁄2 l Milk
2 TEASPOONS Vegetable broth
7-10 Tbsp Nutmeg
500 g Carrots
2 medium zucchini
500 g Cutting beans
2 can(s) (425 ml each) Artichoke Hearts
10 Stem(s) Basil
150 g Parmesan
7-10 Tbsp Grease
16 Lasagne sheets
500 g Mozzarella

Directions

1
Peel and finely dice the onions and garlic. Fry in 2 tablespoons of hot oil. Sweat tomato paste briefly. Add tomatoes and juice and chop a little. Season with salt, pepper and some sugar, bring to the boil.
2
Simmer open for about 30 minutes until the sauce thickens.
3
In the meantime lightly sweat flour in hot butter. 3⁄4 l Stir in water, milk and stock, bring to the boil. Simmer for about 5 minutes. Season to taste with salt, pepper and nutmeg.
4
Peel or clean, wash and slice the carrots and zucchini. Clean, wash and slice the sliced beans. Drain and halve the artichokes. Wash and finely chop the basil.
5
Cook the beans in boiling salted water for about 5 minutes. Drain. Fry carrots in 3 tbsp. hot oil for approx. 5 minutes. Fry zucchini for 2-3 minutes. Season and take out. Fry the beans and artichokes in 1 tbsp. hot oil.
6
Season with salt and pepper, mix with carrots and zucchini. Stir basil into the tomato sauce. Season to taste with salt, pepper and a little sugar. Grate parmesan.
7
Grease a high fat pan (approx. 32 x 39 cm). Spread some béchamel sauce on it. Put about 8 pasta plates on top. Spread half of the vegetables on top, sprinkle with 50 g parmesan. Pour half béchamel sauce and half tomato sauce on each.
8
Cover with remaining pasta plates.
9
Pile the rest of the vegetables, 50 g parmesan, the rest of the béchamel and tomato sauce on top. Drain the mozzarella, cut into slices and spread on the lasagne with the rest of the Parmesan. In a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see
10
manufacturer) Bake for 40-45 minutes.