Vegetable lasagna

Ingredients for 1 servings:

• 4 lasagna sheets
• 5 leaves of savoy cabbage
• 2 large carrots
• 125 ml vegetable stock
• 1 tsp butter
• 1 tbsp, leveled flour
• 2 tbsp milk or coffee cream/condensed milk
• 2 tbsp sour cream or crème fraîche
• n. B. cheese, grated
• salt and pepper
• curry powder

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

with savoy cabbage and carrots

Remove the savoy cabbage leaves from the heads, wash them, and blanch them briefly. Peel the carrots and cut them into thin strips using a vegetable peeler. Melt the butter in a saucepan, briefly sauté the flour, then deglaze with the vegetable stock and bring the sauce to a boil. Add the milk and season the sauce with salt, pepper, and curry powder. Layer the savoy cabbage, carrots, and lasagna sheets in a dish and pour the sauce over them. Mix a little sour cream or crème fraîche into the grated cheese and spread it over the lasagna. Bake at 180°C for about 30 minutes.