in Italy

Colorful vegetable lasagna with cheese sauce

updated

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Ingredients for 4 servings:

  • 400 g leek
  • 450 g carrot(s)
  • 200 g peas, frozen
  • 2 tbsp olive oil
  • 500 ml milk
  • 1 egg(s)
  • 150 g Parmesan, grated
  • 250g mozzarella
  • 300 g lasagna sheet(s), without pre-cooking
  • salt and pepper
  • nutmeg

Instructions

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

vegetarian

Wash the vegetables thoroughly. Slice the leek into very fine rings, peel the carrots and finely slice or grate them. Heat the oil in a large pot or pan with a lid and cook the vegetables and peas, covered, for about 10 minutes. Season with salt and pepper. Dice the mozzarella. Whisk the milk with the egg and Parmesan cheese and season generously with salt, pepper, and nutmeg. Layer the lasagna sheets, alternating with the vegetables and mozzarella, in a greased baking dish and finally pour the cheese sauce over them. Place in a cold oven on the lowest rack and bake at 200°C for about 45 minutes.

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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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