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Vegetable Lasagna No. 2

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Vegetable Lasagna No. 2

The perfect vegetable lasagna no. 2 recipe with a picture and simple step-by-step instructions.

Bechamel sauce:

  • 0,5 liter Frozen carrots
  • 100 g Frozen leeks
  • 1 Pc. Red onion, diced
  • 1 tablespoon Butter
  • 1 liter Milk
  • 1 tablespoon Flour
  • 9 Pc. Lasagne sheets
  • Salt
  • Black pepper from the mill
  • Freshly grated nutmeg
  • 1 tablespoon Dried chives
  • 100 g Grated cheese
  1. Fry the onion until translucent, dust with flour, let it sweat briefly.
  2. Take whisk, stir constantly and deglaze, season, add chives + vegetables, bring to the boil briefly.
  3. Pour some sauce into the bottom of the glass dish, insert the first 3 leaves. Again vegetables with sauce on top, now repeat.
  4. Cover with the grated cheese. Set the oven to 160 ° C and bake for about 30 minutes.
Dinner
European
vegetable lasagna no. 2

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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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