Vegetarian summer lasagne

Name: Vegetarian summer lasagne
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 8
Ingredients: 75 g frozen peas; 7-10 Tbsp Salt; 15 g Pine nuts; 1/2 bunch Basil; 1 Garlic clove; 65 g Parmesan cheese; 100 ml + 4 Tbsp Olivenöl; 7-10 Tbsp Pepper; 800 g yellow carrots; 1 (approx. 400 g) Aubergine; 200 g red and orange cherry tomatoes; 1 TABLESPOON demerara sugar; 2-3 TABLESPOONS Balsamic vinegar; 2 packages (150 g each; 20 pieces each) Mini Mozzarella balls; 1 Organic Lemon; 4 TABLESPOONS Butter or margarine; 4 TABLESPOONS Flour; 300 ml Vegetable broth; 300 ml Milk; 200 g Double cream cream cheese; 7-10 Tbsp grated nutmeg; 9 Lasagne sheets; 50 g Gouda cheese; 2 TABLESPOONS Breadcrumbs; 7-10 Tbsp Grease

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 8

75 g frozen peas
7-10 Tbsp Salt
15 g Pine nuts
1/2 bunch Basil
1 Garlic clove
65 g Parmesan cheese
100 ml + 4 Tbsp Olivenöl
7-10 Tbsp Pepper
800 g yellow carrots
1 (approx. 400 g) Aubergine
200 g red and orange cherry tomatoes
1 TABLESPOON demerara sugar
2-3 TABLESPOONS Balsamic vinegar
2 packages (150 g each; 20 pieces each) Mini Mozzarella balls
1 Organic Lemon
4 TABLESPOONS Butter or margarine
4 TABLESPOONS Flour
300 ml Vegetable broth
300 ml Milk
200 g Double cream cream cheese
7-10 Tbsp grated nutmeg
9 Lasagne sheets
50 g Gouda cheese
2 TABLESPOONS Breadcrumbs
7-10 Tbsp Grease

Directions

1
Blanch peas in boiling salted water for about 4 minutes, pour into a sieve, rinse cold and drain. Roast the pine nuts in a pan without fat until golden brown, take them out. Wash basil, except for 2-3 stems, shake dry, pluck leaves and chop finely. Peel garlic and chop finely. Grate 35 g Parmesan finely. Puree pine nuts, parmesan, peas and basil in a tall mixing bowl. Add 100 ml olive oil slowly. Season to taste with salt and pepper. Keep cool until used
2
Peel the carrots and cut them lengthwise into thin strips. Blanch the carrots in boiling salted water for about 2 minutes and drain well in a sieve
3
Wash and clean the aubergine and cut into thin slices. Heat 3 tablespoons of oil in portions in a large frying pan. Fry the aubergine slices in the oil for 3-4 minutes, turning them over, take them out and let them drip off on kitchen paper
4
Wash the tomatoes. Heat 1 tablespoon of oil in a frying pan. Sauté the tomatoes for about 2 minutes while turning. Sprinkle with sugar, caramelise briefly and deglaze with vinegar. Season with salt and pepper. Drain the mozzarella
5
Wash the lemon hot, grate dry and grate the peel thinly. Halve the lemon, squeeze one half. Melt the fat in a saucepan. Stir in flour and sweat briefly. Add stock, milk, cream cheese, lemon juice and zest while stirring. Bring to the boil, let it boil for about 5 minutes, season to taste with salt and nutmeg
6
Grease an ovenproof dish (approx. 17 x 26 x 5 cm). Spread some béchamel sauce thinly on the bottom of the dish. Spread carrot strips on top. Add some béchamel sauce and cover with 3 lasagne sheets. Spread some béchamel sauce on the lasagne plates. Spread tomatoes, mozzarella and 1/3 of the pesto on top. Cover with 3 lasagne dishes. Spread some béchamel sauce on the lasagne plates again and spread aubergine slices on top. Spread the rest of the béchamel sauce on the aubergines and finish with 3 lasagne plates. Grate 30 g Parmesan and Gouda cheese, mix with breadcrumbs. Spread the cheese mixture on the lasagne. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 40-45 minutes until golden brown.
7
Wash the rest of the basil, shake dry, pluck the leaves and chop finely. Take lasagne out of the oven, sprinkle with basil and add pea pesto or a bowl of pea pesto as desired