Vegetable lasagna à la Nadine

Ingredients for 4 servings:

• 2 carrots
• 1 piece(s) celery
• 1 leek(s)
• 1 zucchini
• 3 tomatoes
• 1 onion(s)
• 2 garlic cloves
• 400 g minced meat
• Lasagna sheet(s) as required
• 250 ml vegetable stock
• 1 jar white wine
• 200 g crème fraîche
• 1 shot of milk
• salt and pepper
• Paprika powder
• 1 bunch of parsley
• Cheese, grated (Edam)
• oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Clean, wash, and finely chop all the vegetables. Brown the minced meat with the onion and crushed garlic in a little oil. Season generously with salt, pepper, and paprika. Add the carrots, celery, leek, and zucchini and fry for 5 minutes, then add the tomatoes and top up with the stock and white wine. Stir in the crème fraîche and a small splash of milk. Grease a large baking dish and line the bottom with a layer of lasagna sheets, then spread some of the sauce on top. Alternate layers of pasta and sauce in the dish, top with the sauce, and finally spread with as much cheese as you like. Bake at 200°C for 40-50 minutes.