Vegetable Lasagna

Ingredients for 4 servings:

• 50 g butter
• 60 g flour
• 750 ml milk
• 500 ml vegetable stock
• 3 sprigs rosemary
• 3 sprigs of thyme
• 3 bay leaves
• 1 red bell pepper(s)
• 1 bell pepper(s), yellow
• 300 g zucchini
• 250 g mushrooms
• 1 tbsp oil (olive oil)
• Salt
• pepper
• nutmeg
• 1 clove(s) garlic
• 12 lasagna sheets
• 50 g Parmesan
• 25 g breadcrumbs

Instructions

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

Melt the butter and sauté the flour for about 5 minutes. Deglaze with milk and stock. Add the rosemary, thyme, and bay leaves, reserving a little for garnish. Bring the béchamel sauce to a boil and simmer for about 15 minutes, stirring occasionally. Cut the bell peppers into thin strips. Cut the zucchini into 5mm thick slices. Quarter the mushrooms. Heat the oil. Sauté the vegetables and mushrooms in it, season, and remove. Season the sauce with salt, nutmeg, and pepper. Remove the herbs. Halve the garlic. Rub the garlic into a baking dish. Pour some of the sauce into the dish. Place 3-4 lasagna sheets inside. Layer the sauce, vegetables, and remaining lasagna sheets. Garnish with the sauce, vegetables, and herbs. Finely grate the Parmesan cheese and mix with the breadcrumbs. Sprinkle the lasagna with this mixture. Bake in a preheated oven at 175°C for 45 to 50 minutes. Green salad goes well with it.