Vegetarian Lasagna
Ingredients
- For the bechamel sauce
- 60 grams Pastry flour
- 60 grams butter
- ½ l milk
- 150 grams Whipped cream
- 80 grams grated Parmesan
- salt
- For the sour cream
- 100 grams Sour cream
- peppers
- butter (for greasing)
Preparation steps
Preheat the oven to 200°C (approximately 400°F).
Individually soak the lasagna in cold water for about 15 minutes. Rinse the eggplant, trim and dice. Peel the onion and chop finely. Cut an "X" in the base of each tomato, blanch in boiling water, rinse under cold water peel, quarter, core and roughly chop. Melt the butter in a large frying pan, sauté the onions until translucent, add the eggplant and simmer for about 5 minutes. Stir in the diced tomatoes and season with salt, pepper and thyme.
For the sauce: melt the butter in a saucepan, stir in the flour and cook briefly. Stir in the milk then add the cream and let simmer for about 5 minutes. Add 1/2 of the cheese and season with salt and pepper. Rinse the basil, shake dry, pluck the leaves and chop finely. Grease a large baking dish. Line with lasagna sheets, add a layer of bechamel and vegetables and sprinkle with basil. Repeat the layers, ending with vegetables and the remaining bechamel sauce mixed with the sour cream. Sprinkle with the remaining cheese and bake for about 30 minutes, until golden brown.
