Vegetarian Lasagna with Mushrooms, Eggplant, Bell Pepper and Ricotta

Ingredients

• 1 EL Butter
• 1 EL flour
• Salt
• white pepper
• nutmeg
• 200 ml vegetable broth
• 100 g heavy cream
• 150 g ricotta
• 1 onion
• 1 Garlic clove
• 400 g mixed mushrooms
• 1 red bell pepper
• 40 g Butter
• 1 eggplant
• 500 g pizza tomatoes
• 250 ml vegetable broth
• 1 TL cornstarch
• Salt
• pepper (ground)
• Cayenne pepper
• 14 lasagna sheets (no pre-cooking)
• 200 g shredded Gouda (sharp)

Instructions

1. 1.

   Heat butter for the béchamel sauce, sauté flour in it, pour in vegetable broth, add cream, season with salt, pepper and nutmeg. Simmer for 5 minutes, stirring occasionally.

2. 2.

   Peel and finely dice onions and garlic. Wash, clean and cut bell pepper into small pieces or short strips. Wash and cube eggplant. Clean mushrooms and slice them. Sauté onions and garlic in 30 g hot butter. Add eggplant and cook. Add bell pepper and briefly sauté, then add pizza tomatoes and vegetable broth, simmer briefly, season and bind with cornstarch dissolved in a little water if needed.

3. 3.

   Grease a rectangular baking dish with remaining butter. Pour some vegetable sauce and lay a layer of lasagna sheets on top. Stir ricotta into the béchamel sauce. Cover the layered lasagna sheets with a bit of béchamel sauce. Alternate layers of vegetable sauce, lasagna sheets, and béchamel sauce until the dish is almost full. Sprinkle with cheese. Bake in preheated oven at 200 °C for about 45 minutes.