Vegetable Lasagna
Ingredients
- For the lasagna
- 400 grams Lasagne noodle (pre-cooked from the pack)
- For the bechamel
- 750 milliliters milk
- 3 Tbsps butter
- 3 Tbsps Pastry flour
- salt
- peppers (freshly ground)
- Nutmeg (freshly grated)
- 4 Tbsps Parmesan (freshly grated)
Preparation steps
Preheat oven to 200°C (approximately 400°F.)
For the vegetables: Peel carrots and cut into slices. Heat olive oil and butter in a pan over low heat. Put carrots in pan, cover and simmer for about 4 minutes. Add slightly thawed peas and braise for 2 minutes. Stir in lemon juice then season with salt and pepper.
For the bechamel: Melt butter in a saucepan over low heat and sift flour over it. Gradually pour in milk while stirring and bring to a boil for approximately 1 minute. Remove pot from heat, stir in Parmesan and season with salt, pepper and nutmeg.
Grease baking dish with butter and fill with lasagna noodles. Cover lasagna noodles with bechamel sauce then distribute some vegetables on top. Repeat process to form layers until all ingredients are used. Cover lasagna with knobs of butter and sprinkle with 2-3 tablespoons Parmesan.
Bake lasagna in hot oven for 30 minutes until golden brown. Cut into pieces and serve immediately.
