Colorful Vegetable Lasagna

Ingredients

• 5 carrots
• 1 tbsp Olive Oil
• 4 tbsp butter
• 250 g peas
• Salt
• Pepper
• 2 tsp lemon juice
• 3 tbsp whole-wheat flour
• 750 ml milk (3.5% fat)
• 30 g Parmesan (block)
• nutmeg
• 400 g whole-grain lasagna sheets (pre-cooked from package)

Instructions

1. 1.

   Peel and slice the carrots. Heat olive oil with 1 tsp butter in a pan over medium heat, add carrots and sauté covered for about 4 minutes. Add the slightly thawed peas and cook together for 2 more minutes. Stir in lemon juice, then season with salt and pepper.

2. 2.

   Grate the Parmesan block, set aside 2–3 tbsp grated Parmesan. In a pot, melt butter over low heat. Sprinkle whole-wheat flour over it and sauté. Gradually whisk in milk, bring to a boil, let simmer for about 1 minute, then remove from heat. Stir in 4 tbsp Parmesan and season with salt, pepper, and nutmeg.

3. 3.

   Lining a baking dish with butter, layer whole-grain lasagna sheets. Spread béchamel sauce over the first layer, sprinkle some vegetables on top. Repeat layering with pasta, sauce, and vegetables until all ingredients are used. Top with butter flakes and sprinkle 2–3 tbsp Parmesan.

4. 4.

   Bake in a preheated oven at 200°C (180°C fan) for 30 minutes until golden brown. Slice into four pieces and serve immediately.