Gemüselasagne

Zubereitung:

Preheat the oven to 180°C (fan oven). Cut the courgettes and peppers into small cubes. Finely chop the onion and garlic clove. Roughly chop the spinach. Heat the olive oil in a pan and sauté the onion and garlic until golden brown. Add zucchini and peppers and sauté for about 5 minutes until slightly soft. Then add the chopped spinach and continue to sauté until it wilts. Add the crushed tomatoes to the vegetable mixture and mix well. Season with salt, pepper and the dried herbs. Remove the pan from the heat and set aside. For the béchamel sauce, melt the butter in a separate saucepan. Add the flour and stir-fry until golden brown. Gradually add the milk, stirring constantly to avoid lumps. Bring the sauce to a boil, stirring constantly, and simmer for about 2-3 minutes until thickened. Season with salt and pepper. Lightly grease a casserole dish. Spread a thin layer of the béchamel sauce on the bottom of the dish. Then place a layer of lasagne sheets on top, followed by a layer of the vegetable mixture. Repeat the process until all the ingredients are used up. Make sure to finish with a layer of béchamel sauce.Roughly grate the mozzarella cheese and sprinkle over the top layer of the lasagne along with the parmesan.Place the vegetable lasagne in the preheated oven and bake for about 30-35 minutes until the Cheese is golden brown and the lasagne sheets are soft. Remove the vegetable lasagne from the oven and let cool for a few minutes. Then slice and serve.

Tipp: Servieren Sie die Gemüselasagne mit einem grünen Salat und knusprigem Knoblauchbrot für eine vollständige Mahlzeit.



We wish a good appetite