Vegetarian Lasagna with Colorful Vegetables

Ingredients

• 40 g Butter
• 40 g wheat flour type 1050
• 0.5 l milk (1.5 % fat)
• 60 g cheese (Montello)
• nutmeg
• 2 Tomatoes
• 2 carrots
• 3 bell peppers (red, yellow and green)
• 2 Zucchini
• 150 g Mushrooms
• 2 Garlic cloves
• 2 tbsp olive oil
• 12 whole wheat lasagna sheets
• 125 g mozzarella

Instructions

1. 1.

   Melt butter in a pot, stir in flour, briefly sauté, then pour in milk while stirring. Simmer for about 10 minutes over low heat, stirring occasionally. Remove from heat, grate cheese and mix in, then season with salt, pepper, and nutmeg.

2. 2.

   Wash tomatoes, cut off stems, dice them. Peel carrots, halve crosswise, slice thinly or julienne. Wash bell peppers, halve, deseed, cut into strips. Wash zucchini, trim ends, slice thinly. Clean mushrooms and slice. Peel garlic and finely chop. Together with carrots and peppers, briefly sauté in hot oil. Season with salt and pepper and remove from heat.

3. 3.

   Spread a little sauce on the bottom of a baking dish, then lay a layer of lasagna sheets on top.

4. 4.

   Distribute some sautéed vegetables along with mushrooms, zucchini, and tomatoes over the sheet. Add another layer of noodles and continue layering until all ingredients are used. Dice mozzarella and scatter over the lasagna. Bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for about 45 minutes until golden brown.