Light Vegetable Lasagna
Vegetable lasagna from Spoonsparrow – an irresistible dish that no one can resist!
Ingredients
- 1 Zucchini
- 4 Carrots
- 1 bunch spring onions
- 400 g Tomatoes
- 1 onion
- 90 g butter
- 1 bunch Basil
- 8 whole wheat lasagna sheets
- 4 green whole wheat lasagna sheets
- Salt
- Pepper
- thyme
- 60 g spelt whole wheat flour
- 500 ml milk (3.5% fat)
- 150 g whipping cream
- 80 g grated parmesan
Instructions
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1.
Clean and wash the vegetables; slice spring onions into rings, zucchini and carrots into rounds. Peel and finely chop the onion. Boil tomatoes briefly, cool, peel, quarter, deseed, and dice finely. Heat 30 g butter in a pan, sauté the onions, add the vegetables, cook for 5 minutes, then stir in the tomato cubes. Season with salt, pepper, and thyme.
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2.
For the béchamel sauce, heat the remaining butter in a pot, let it melt, whisk in the flour, briefly sauté, then pour in the milk while stirring. Add the cream and simmer for 5 minutes until thickened. Stir in half of the cheese, season with salt and pepper, and chop the basil finely.
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3.
If needed, grease a lasagna dish, spread a layer of béchamel on the bottom, then add a layer of regular lasagna sheets, followed by vegetable sauce, béchamel, a sprinkle of basil, another layer of regular sheets, more sauces, and finish with green lasagna sheets topped thickly with béchamel.
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4.
Sprinkle the remaining cheese over the top and bake in a preheated oven at 220 °C (fan: 200 °C; gas: level 3–4) for 30–40 minutes until golden brown.
