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Vegetable lasagne
1 h active | 1 h 35 m total
Nutrition facts per serving:
  • Energy in kcal about 410
  • Fat about 18g
  • Carbohydrates about 43g
  • Protein about 16g
This is needed
This is needed for 6 people
Vegetable sauce
  • 2 carrots
  • 1 onions
  • 2 bell pepper
  • 1 tbsp olive oil
  • 1 dl water
  • 1.5 tsp salt
  • 1 tin chopped tomatoes (approx. 800 g)
  • a little pepper
  • 1 bunch basil
  • 200 g leaf spinach
Béchamel sauce
  • 7 dl full-cream milk
  • 3 tbsp butter
  • 3 tbsp white flour
  • 0.25 tsp nutmeg
  • a little pepper
  • 1 tsp salt
  • 50 g grated Parmesan
  • 1 tbsp olive oil
  • 12 white lasagne sheets
  • 30 g grated Parmesan
  • Apron, Bowl, Brush , Cooking spoon, Gratin dish, Measuring cup, Oven mitts, Pan, Paring knife, Peeler, Tablespoon, Teaspoon, Timer, Whisk, Cutting board, Kitchen scales, Can opener, Pot
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And that's how it's done
And that's how it's done
Vegetable sauce
Peel the onion and carrots, chop along with the pepper. Heat the oil in a pan, sauté the vegetables for approx. 5 mins. Add the tomatoes and water, bring to the boil, season, reduce the heat and simmer for approx. 30 mins. Remove the pan from the heat.
Tear the leaves off the basil, stir into the sauce along with the baby spinach . Allow the sauce to cool slightly.
Béchamel sauce
Heat the butter in a pan. Add the flour, cook over a medium heat while stirring with a whisk; the flour must not take on any colour. Remove the pan from the heat. Pour in the milk all at once, bring to the boil while stirring, reduce the heat. Season the sauce and simmer for approx. 10 mins., stirring occasionally until the sauce is thick and creamy. Stir in the cheese, allow to cool slightly.
Brush the baking dish (holding approx. 2½ l) with oil. Spoon 4 tbsp of the béchamel sauce into the prepared dish. Layer the lasagne sheets, vegetables and béchamel sauce in the dish, top with the cheese.
To bake
Approx. 35 mins. in the centre of an oven preheated to 200°C. Remove from the oven and leave to stand for approx. 5 mins.