Green Vegetable Lasagna

Ingredients

• 250 g whole wheat lasagna sheets
• 100 g shiitake mushrooms
• 150 g broccoli
• 1 Zucchini
• 1 small eggplant
• 250 g mozzarella (2 mozzarella balls of 125 g each)
• 1 EL Butter
• 1 EL spelt whole wheat flour
• 200 ml milk (3.5 % fat)
• Salt
• Pepper
• 2 EL chopped parsley

Instructions

1. 1.

   Cook lasagna sheets in boiling salted water according to package instructions, drain, rinse with cold water, let drain and lay out on a damp kitchen towel.

2. 2.

   Wash mushrooms, pat dry and chop finely. Clean broccoli, wash and cut into small florets. Peel zucchini, wash and slice. Peel eggplant, wash and dice. Slice mozzarella.

3. 3.

   Heat butter in a pot, add flour and sauté until golden yellow. Whisk in milk, bring to a boil, then simmer on low heat for about 20 minutes until thickened. Season with salt and pepper and stir in parsley.

4. 4.

   Layer in a lasagna dish alternately sheets, vegetables, some mozzarella, béchamel sauce, and mushrooms; top with mozzarella and pour remaining sauce over the top. Bake in preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for about 40–45 minutes.