Simple vegetarian and lactose-free lasagna

Ingredients for 3 servings:

• 350 g lasagna sheet(s)
• 600 g tomato sauce
• 150 g grated cheese, lactose-free (e.g. real Gouda, Emmental, etc.)
• 300 ml milk, lactose-free
• 1 bay leaf
• 25 g butter, lactose-free
• 25 g flour
• e.g. salt and pepper
• nutmeg

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

First, bring the milk to a boil with the bay leaf and remove from the heat. Melt the butter in another saucepan. Add the flour and sauté for about 2 minutes. The mixture should not brown. Remove the bay leaf from the milk and slowly pour the milk into the mixture while stirring. Blend until smooth. If any lumps form, blend once with an immersion blender. Slowly bring to a boil and simmer until the sauce thickens. Season with nutmeg, salt, and pepper. Now alternate layers of sauce and pasta. Start with béchamel sauce. Then add pasta sheets, tomato sauce, pasta sheets, béchamel sauce, and so on. The top layer should be sauce. Sprinkle with cheese. Bake in a preheated oven at 180°C (convection oven) for about 35 minutes.