Vegetable Lasagna with Asparagus and Peas

Ingredients

• 2 onions
• 1 tbsp Olive Oil
• 400 g diced tomatoes (canned)
• 1 tsp Dried oregano
• Salt
• Pepper
• 1 bunch Basil
• 1.25 l milk (3.5% fat)
• 60 g spelt whole‑grain flour
• 250 g green asparagus
• 150 g frozen spinach leaves
• 150 g Frozen Peas
• 0.5 tbsp butter (for greasing the dish)
• 15 whole‑grain lasagna sheets
• 60 g grated Parmesan

Instructions

1. 1.

   Peel and finely dice the onions. Heat oil in a pot, sauté the onions over medium heat until translucent in 2 minutes. Add tomatoes, oregano, salt, and pepper; simmer on low for 10 minutes. Wash basil, shake dry, tear leaves and fold half into the sauce. Pour in 1 liter of milk. Whisk remaining milk with flour and stir into the sauce. Bring to a brief boil.

2. 2.

   Trim asparagus, peel lower third, cut into 2 cm pieces. Thaw frozen spinach and peas. Stir vegetables into the sauce, season with salt and pepper. Grease a lasagna dish with butter. Layer one‑sixth of the vegetable sauce, spread three lasagna sheets over it; repeat until finished, topping with remaining sauce. Sprinkle Parmesan on top. Bake in preheated oven at 200 °C (180 °C fan, gas level 3) for 35–40 minutes. Garnish with leftover basil leaves and serve.