Vegetable lasagne with cheese crust

Name: Vegetable lasagne with cheese crust
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 pack of (450 g); 7-10 Tbsp Frozen leaf spinach; 1 Garlic clove; 1 Onion; 2 Carrots; 3 Peppers; 6 medium-sized tomatoes; 1 (approx. 400 g) Aubergine; 2 TABLESPOONS Oil (e.g. olive oil); 2 TEASPOONS Vegetable broth; 7-10 Tbsp Pepper; 7-10 Tbsp Salt; 3 TABLESPOONS + some butter; 3 TABLESPOONS Flour; 1/2 l Milk; 7-10 Tbsp Nutmeg; 8 Lasagne sheets; 100 g grated gouda

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 pack of (450 g)
7-10 Tbsp Frozen leaf spinach
1 Garlic clove
1 Onion
2 Carrots
3 Peppers
6 medium-sized tomatoes
1 (approx. 400 g) Aubergine
2 TABLESPOONS Oil (e.g. olive oil)
2 TEASPOONS Vegetable broth
7-10 Tbsp Pepper
7-10 Tbsp Salt
3 TABLESPOONS + some butter
3 TABLESPOONS Flour
1/2 l Milk
7-10 Tbsp Nutmeg
8 Lasagne sheets
100 g grated gouda

Directions

1
Defrost the spinach. Peel garlic and onion. Peel or clean and wash the carrots, peppers, tomatoes and eggplant. Dice everything except 3 tomatoes
2
Heat the oil. Fry garlic, onion and vegetable cubes well. Steam spinach. Season everything with stock and pepper
3
Heat butter. Sweat flour in it. Deglaze with milk and 1/4 l water. Bring to the boil and simmer for about 5 minutes. Season to taste with salt, pepper and nutmeg
4
First spread some sauce in a greased casserole dish. Layer pasta plates, vegetables and the rest of the sauce. Cut the rest of the tomatoes into slices. Spread on the lasagne with cheese. Bake in a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 45 minutes until golden brown