Spring Vegetable Lasagne
(0 votes)
(0 votes)
Health Score:
81 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 20 min.
Preparation
Ingredients
for
4
Product recommendation
Can be frozen
Preparation steps
1.
Peel and finely dice the onions. Heat the oil and sweat the onions until translucent. Add the tomatoes with their juice, the vegetable stock, salt and pepper and simmer over a low heat for about 10 minutes. Pick off the basil leaves and add half to the tomatoes.
2.
Add 3/4 litre milk. Mix the rest of the milk with the flour and stir into the sauce. Bring to the boil briefly. Trim the asparagus, peel the lower third of each spear and cut into 2 cm lengths. Carefully stir the asparagus into the sauce with the thawed vegetables. Season to taste with salt and pepper. Put one sixth of the vegetable sauce into a greased lasagne dish and cover with 3 sheets of lasagne. Add more sauce, then more lasagne and continue in this way until all the ingredients are used up, finishing with sauce. Sprinkle with Parmesan and bake in a preheated oven (180°C) for 35-40 minutes. Garnish with the reserved basil leaves.
