Pasta Bake with Bechamel

Ingredients

• 450 g mixed frozen vegetables (1 pack)
• 100 g Ham
• 10 lasagna sheets (no pre-cooking)
• 50 g butter
• 50 g flour
• 250 ml milk
• 250 ml vegetable broth
• Salt
• Pepper (freshly ground)
• nutmeg
• 50 g grated Gouda cheese
• 1 tbsp butter

Instructions

1. 1.

   Let the vegetables thaw. Dice the ham and quickly sauté it with the vegetables, then mix together.

2. 2.

   Melt butter in a pot, stir in flour, cook until lightly browned, then whisk in milk and vegetable broth. Bring to a boil and simmer on low heat for 10 minutes, stirring frequently. Season with salt, pepper, and nutmeg.

3. 3.

   In a greased baking dish pour some bechamel, lay one layer of lasagna sheets. Spread one third of the vegetable mixture over them, cover with more bechamel, repeat the layering twice more, and finish with lasagna sheets topped with bechamel. Sprinkle cheese on top and dot with butter pieces.

4. 4.

   Bake covered in a preheated oven at 180°C (Oven + fan) for 30 minutes, then uncover and bake another ~15 minutes until golden brown. Serve hot.