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Vegetable lasagna with peas and carrots

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Ingredients for 4 servings:

  • 750 g peas and carrots (frozen)
  • 4 tbsp margarine
  • 500 ml milk
  • e.g. lasagna sheet(s)
  • n. B. Flour
  • 200 g cheese (Emmental), grated
  • Fondor
  • salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Melt the margarine in a saucepan. Stir in enough flour until thickened (but not too dark). Whisk in the milk. Season the sauce with Fondor, salt, and pepper. Add the vegetables to the sauce and let it simmer until tender. Pour some of the sauce into the baking dish and cover with lasagna sheets, then more sauce, lasagna sheets, and finally sprinkle with cheese. Bake in a preheated oven at 200°C (top/bottom heat) for about 30 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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