- For the vegetables
- 2 onions
- 2 garlic
- 500 grams carrots
- 1 stalk Leeks
- 30 grams butter
- 2 packages Buttered vegetable (frozen)
- freshly ground peppers
For the vegetables: Peel and mince onions and garlic. Peel and thinly slice carrots. Rinse and slice leeks.
Heat butter in a pan and sauté onions and garlic. Add carrot and leek and cook for 4 minutes. Add frozen vegetables, cook briefly, then season with salt and pepper.
For the sauce: Heat butter in a pan. Stir in flour and cook briefly. Deglaze with milk and cream. Stir in broth and simmer for 10 minutes, stirring occasionally.
Grease a rectangular baking dish. Pour a bit of sauce into the pan, then top with some vegetables and lasagne noodles. Add more vegetables and sprinkle with some cheese. Continue to layer until all ingredients are used. End with vegetable sauce and remaining cheese. Bake lasagna in an oven preheated to 200°C (approximately 400°F) for about 45 minutes.
Remove, let rest briefly and serve.