John Myers
Vegetable Lasagne with Wild Garlic
The perfect vegetable lasagne with wild garlic recipe with a picture and simple step-by-step instructions.
- 1 Kohlrabi – about 250 g
- 2 large Carrots – about 340 g
- 1 Zucchini – about 200 g
- 1 Red onion – about 100 g
- 2 Spring onions
- 200 g Green peas on the can – petits pois
- 50 g Wild garlic – 1 bunch
- 200 g Edam grated
- 9 Lasagne plates – suitable for my baking dish 30x20cm
- 250 ml Cream
- 250 ml Vegetable broth
- 2 tbsp Flour
- 1 tbsp Nutmeg
- Salt and pepper
- 2 tbsp Butter
- Peel and quarter the kohlrabi, peeled carrots + halved zucchini: cut everything into thin slices. Quarter the onion and cut thinly as well, cut the spring onions into rolls.
- Halve the wild garlic leaves and cut into fine strips. Sauté briefly in a little butter.
- Edamer coarsely grate – can also be bought ready-made
- Sauté onions and vegetables in the rest of the butter, dust with flour, let them take on color. Deglaze with vegetable stock and cream, season and simmer briefly.
- Lift the vegetables out of the sauce with a spoon sieve. Now add the peas to the sauce and simmer briefly. Finally fold in the steamed wild garlic
- Now put some of the pea and wild garlic cream sauce in the greased casserole dish, place on 3 lasagne plates, cover with 1/3 of the vegetables, spread 1/3 of the cheese over them. Then continue with 3 more lasagne sheets, vegetables, cheese and wild garlic pea sauce. Now the last 3 plates, vegetables, cheese and sauce.
- I didn’t put the cheese on it last, but the sauce – so the crust is not as hard as the cheese mixes with the sauce. Of course, you can also use the cheese as the top layer.
- Bake in a preheated oven at 190 ° top / bottom heat for approx. 40 minutes.
Facebook Comments