Vegetarian Lasagna
Ingredients
- Ingredients
- 40 grams butter
- 40 grams Pastry flour
- ½ l milk
- 60 grams freshly grated Parmesan
- Nutmeg (freshly grated)
- 2 Tomatoes
- 2 carrots
- 3 red, yellow and green Bell pepper
- 2 Zucchini
- 150 grams button Mushroom
- 2 garlic cloves
- 2 Tbsps olive oil
- 12 Lasagne noodle
- 125 grams Mozzarella
Preparation steps
For the sauce, melt the butter in a saucepan. Stir in the flour, and sauté briefly. Gradually incorporate the milk, stirring constantly. Simmer for 10 minutes, stirring gently. Remove the pan from the heat, stir in the parmesan cheese, and season to taste with salt, pepper, and nutmeg.
Rinse the tomatoes, remove the cores, and finely dice. Peel the carrots, halve crosswise, and thinly slice or shave. Rinse and trim the peppers. Halve the peppers and julienne. Rinse, trim, and thinly slice the zucchini. Clean and slice the mushrooms. Peel and finely dice the garlic. Heat the oil in a pan, then sauté the garlic with the carrots and peppers. Season to taste with salt and pepper and remove from the heat.
Preheat a convection oven to 180°C (approximately 350°F).
Layer a little of the sauce on the bottom of a baking dish, then top with a layer of lasagna noodles.
Spread a layer of mushrooms, zucchini, tomatoes, and sautéed vegetables over the noodles. Top with a layer of noodles, and repeat the layering process until all the ingredients have been used. Cut the mozzarella into cubes, and sprinkle over the lasagna. Bake in the oven for 45 minutes, until golden brown.
