Vegetable Lasagna
Ingredients
- Ingredients
- 30 grams butter
- 30 grams Pastry flour
- 350 milliliters Vegetable broth
- 250 milliliters Whipped cream
- salt
- freshly ground peppers
- Nutmeg
- 150 grams fresh Broad bean
- 4 Tomatoes
- 1 carrot
- 400 grams Spinach
- 1 garlic clove
- 1 shallot
- 1 Tbsp olive oil
- 15 Lasagne noodle (cooked)
- 120 grams grated Mozzarella
Preparation steps
Melt the butter in a saucepan. Add the flour and saute briefly. Pour in the broth and cream, stirring constantly. Simmer for about 10 minutes. Add more broth, if necessary. Season with salt, pepper and nutmeg. Remove from the heat.
Blanch the beans in salt water for 6-8 minutes. Rinse and drain well. Rinse the tomatoes, remove the stalk and slice. Rinse and coarsely chop the spinach. Peel and finely dice the garlic and shallot. Saute the garlic and shallot in hot oil until translucent. Add the spinach and saute. Season with salt and nutmeg.
Preheat the oven to 180°C (approximately 350°F).
Pour some of the sauce on the bottom of a baking dish. Top with the carrot slices and top with a layer of noodles. Pour in more sauce, cover with beans and a few tomato slices. Pour in more sauce and spread spinach on top. Repeat until all ingredients are used, ending with a layer of pasta. Sprinkle with cheese. Bake for about 45 minutes, until golden brown. Remove from the oven and serve immediately.
