My best vegetable lasagna

Ingredients for 3 servings:

• 1 small zucchini
• 4 carrots
• 2 bell peppers
• 1 handful of leeks, finely chopped
• 1 onion(s)
• Oil or butter
• 200 ml cream
• 300 ml milk
• 12 lasagna sheets
• 1 cup of crème fraîche, approx. 150 to 200 g
• 1 bag of grated cheese, approx. 200 g
• salt and pepper
• Instant vegetable broth
• possibly Maggi
• possibly sugar
• Herbs, mixed, fresh or frozen
• nutmeg

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

simple, quick and delicious

Cut the zucchini, carrots, onion, and bell pepper into very small cubes. I use a Nicer Dicer to get evenly diced vegetables. You can, of course, vary the vegetables depending on what you have at home or what you fancy. Chop the leek very finely. I always chop it up and freeze it, so I use a handful of leek as a guideline. Place the vegetables in a deep pan with a little oil or butter and fry for a few minutes. Since the vegetables are very finely chopped, they don’t need long. If you chop larger, you’ll need to fry them a little longer. It’s best to start with the carrots, as they take the longest. Then fry the remaining vegetables, add the milk and cream, and reduce the heat to prevent the cream from boiling. Season to taste with salt, pepper, vegetable stock, nutmeg, perhaps a dash of Maggi, or a pinch of sugar. Season generously, as the pasta will absorb some of the seasoning and the lasagna will otherwise be too bland. Add the herbs at the end. They can be fresh or frozen. I use a large casserole dish. Mine is 35 x 25 cm. Start with some vegetables in the dish, then arrange 6 lasagna sheets on top, then add vegetables, sheets, and finally more vegetables. Place small dollops of crème fraîche on top with a small spoon and spread a little into the vegetables. Sprinkle with cheese. Whether you use mozzarella or Emmental is up to you. Place the casserole dish on the middle rack. Since I bake with convection, I don’t need to preheat. Bake the lasagna at 175°C (fan oven) for about 30 to 35 minutes, depending on your oven, until the cheese is golden yellow. Good luck and enjoy.