Vegetarian Lasagna
Ingredients
- For the bechamel sauce
- 1 Tbsp butter
- 1 Tbsp Pastry flour
- salt
- white peppers
- Nutmeg
- 200 milliliters Vegetable broth
- 100 grams Whipped cream
- 150 grams Ricotta cheese
- For the lasagna
- 1 onion
- 1 garlic clove
- 400 grams mixed Mushrooms
- 1 Red paprika
- 40 grams butter
- 1 Eggplant
- 500 grams Diced tomatoes
- 250 milliliters Vegetable broth
- 1 tsp cornstarch
- salt
- freshly ground peppers
- cayenne pepper
- 14 uncooked Lasagne noodle
- 200 grams grated Gouda (spicy)
Preparation steps
For the bechamel sauce, heat the butter, and saute the flour in it. Pour in vegetable broth, and cream, and season with salt, pepper and nutmeg. Let simmer for 5 minutes, stirring occasionally.
For the lasagna, peel the onions and garlic and chop finely. Rinse the paprika, clean and cut into small pieces or short strips. Rinse the eggplant and dice. Clean mushrooms and cut into slices. Fry the onions and garlic in 30 grams (approximately 1 ounce) hot butter. Add the eggplant and cook. Add the paprika and cook briefly. Add the canned whole peeled tomatoes and vegetable broth, cook briefly, and season. Thicken as needed with the cornstarch mixed with a little water.
Grease a rectangular baking dish with the remaining butter. Pour in some of the vegetable sauce and cover it with a layer of lasagna sheets. Stir the ricotta into the bechamel sauce. Cover the lasagna sheets with a light layer of the bechamel sauce. Alternate layering the vegetable sauce, lasagna sheets and bechamel sauce until the pan is almost completely filled. Sprinkle with cheese. Bake the lasagna in a preheated oven (200°C, approximately 400°F) for about 45 minutes. Cool and serve.
