Vegetarian Lasagne

Name: Vegetarian Lasagne
Cook time: 2 h
Total time: 2 h
Yield: 6
Ingredients: 6 Rods Leek (approx. 900 g); 1/2 l Vegetable broth (instant); 11/2 (at 720 ml each; weight of separation: 400 g) glasses pumpkin sweet-sour pickled; 150 g black olives; 250 g Sheep's cheese; 2 Garlic cloves; 60 g Butter or margarine; 60 g Flour; 1/2 l Milk; 1 TEASPOON dried thyme; 2 Egg Yolk; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 12 (approx. 175 g) Lasagne sheets; 2-3 TABLESPOONS Hulled pumpkin seeds Possibly fresh thyme to sprinkle; 7-10 Tbsp Grease

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 6

6 Rods Leek (approx. 900 g)
1/2 l Vegetable broth (instant)
11/2 (at 720 ml each; weight of separation: 400 g) glasses pumpkin sweet-sour pickled
150 g black olives
250 g Sheep's cheese
2 Garlic cloves
60 g Butter or margarine
60 g Flour
1/2 l Milk
1 TEASPOON dried thyme
2 Egg Yolk
7-10 Tbsp Salt
7-10 Tbsp white pepper
12 (approx. 175 g) Lasagne sheets
2-3 TABLESPOONS Hulled pumpkin seeds Possibly fresh thyme to sprinkle
7-10 Tbsp Grease

Directions

1
Clean, wash and cut the leek into rings. Bring the stock to the boil and pre-cook the leek for about 5 minutes and drain. Collect the broth. Measure out 1/2 litre. Drain the pumpkin on a sieve as well.
2
Stone the olives and chop them coarsely, except for 3 pieces for garnishing. Dice sheep's cheese. Peel garlic and press it through a garlic press. Heat the fat and garlic in a pot and sauté the flour in it.
3
Add stock and milk while stirring and add thyme. Let the sauce simmer for about 5 minutes and remove from the heat. Mix the egg yolks with some hot sauce and stir into the rest of the sauce. Season to taste with salt and pepper.
4
Pour a thin layer of sauce into a greased casserole dish and place 4 lasagne plates on top. Spread leek and olives on top and cover with 4 lasagne plates. Pour half of the sauce over it.
5
Sprinkle pumpkin and feta cheese, up to 50 g, on the sauce and cover with the remaining lasagne sheets. Pour the rest of the sauce over it. Sprinkle with pumpkin seeds and remaining feta cheese. Garnish with the remaining olives.
6
Bake in the preheated oven (electric: 200°C / gas: level 3) for 45-60 minutes. Serve sprinkled with fresh thyme as desired.