Vegetable Lasagna with Gouda

Ingredients

• 2 onions
• 2 Garlic cloves
• 5 carrots
• 1 leek stalk
• 70 g butter
• 200 g peas (frozen)
• Salt
• Pepper
• 50 g spelt whole grain flour
• 1 l milk (3.5% fat)
• 100 g whipping cream
• 2 tsp instant vegetable broth
• freshly grated nutmeg
• 14 whole grain lasagna sheets
• 200 g aged Gouda

Instructions

1. 1.

   Peel and finely dice onions and garlic. Peel, wash, and slice carrots into thin rounds. Clean and slice leeks into rings.

2. 2.

   Heat 30 g butter in a large pan, sauté onions and garlic over medium heat. Add sliced vegetables and cook for about 4 minutes until softened. Add peas, cook briefly, season with salt and pepper.

3. 3.

   In a pot, melt remaining butter, whisk in flour and cook until lightly browned. Pour in milk and cream. Stir in instant vegetable broth, simmer gently for 10 minutes, stirring occasionally, seasoning with salt and nutmeg.

4. 4.

   Grate the Gouda. Place a small amount of sauce in a baking dish. Layer vegetables, lasagna sheets, and more vegetables, sprinkling cheese on top. Repeat until all ingredients are used. Cover the final vegetable layer with sauce and sprinkle remaining cheese. Bake in preheated oven at 200°C (180°C fan) for about 45 minutes.