Vegetarian lasagna

Ingredients for 5 servings:

• 4 carrots
• 1 large parsnip(s)
• 1 bell pepper(s), red
• 1 onion(s)
• 4 cloves garlic
• 1 chili pepper(s)
• Sunflower oil for frying
• 2 tbsp tomato paste
• 1 can tomatoes, chopped
• 1 pack of tomatoes, pureed, approx. 500 g
• 2 tbsp cinnamon, as needed
• possibly sugar
• 50 g butter
• 50 g flour
• ¾ liter of milk
• 2 tbsp, heaped Parmesan
• salt and pepper
• nutmeg
• 1 pack of lasagna sheets
• 4 tbsp pizza cheese

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

also tastes good to meat lovers

For the vegetable Bolognese, peel the carrots, parsnips, bell peppers, and onions and cut them into small cubes. Finely chop the garlic and chili pepper. Add everything except the bell pepper to a large pan with heated oil (e.g., sunflower oil). Heat for about 5 minutes while stirring, then add the tomato paste. After about 10 minutes, add a can of chopped tomatoes and a packet of passata. Then add the diced bell peppers and let everything simmer for another 5 to 10 minutes. Finally, season with salt, pepper, nutmeg, and cinnamon. Feel free to add about 2 teaspoons of cinnamon. A little sugar also works well. Meanwhile, prepare the béchamel sauce. Melt the butter in a pan, add the flour, and sweat over medium heat, stirring constantly. Deglaze with the milk and bring to a boil, stirring constantly. Season with salt, pepper, and nutmeg. Simmer for 10 minutes, stirring occasionally. Finally, stir in a little Parmesan cheese. Now layer everything in a prepared baking dish. First, spread béchamel sauce on the base and then arrange a layer of lasagna sheets. Spread béchamel sauce on top and then arrange a layer of vegetable Bolognese. Layer in this order until all the ingredients are used up. The last layer should be béchamel sauce. Sprinkle the pizza cheese on top. Bake in a preheated oven at 180°C (top/bottom heat) for approximately 30-40 minutes.