Spicy vegetable lasagna with cheese sauce

Ingredients for 4 servings:

• 9 lasagna sheets, pre-cooked
• 1 onion(s)
• 3 garlic cloves
• 200 g Emmental cheese, grated
• 2 bell peppers, mixed
• 380 g spring onions
• 2 tbsp rapeseed oil
• 60 g flour
• 60 g butter or margarine
• 550 ml vegetable stock
• 200 ml cream
• 1 pinch(s) of sugar
• Salt and pepper, white, from the mill
• 1 tsp basil

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 1 hour 5 minutes; Total time approx. 1 hour 30 minutes

Finely dice the onion and garlic. Slice the spring onions into rings and dice the bell peppers. Heat the oil in a pan, add the onion, and sauté until translucent. Add the bell peppers, spring onions, and garlic. Fry gently for about 10 minutes, stirring occasionally. Season with salt, pepper, and basil. For the sauce, melt the butter, sweat the flour in it, and pour in the broth. Add the cream, bring to a boil, and simmer for about 3 minutes. Stir in 3/4 of the cheese. Season to taste with salt, pepper, and sugar. Grease a baking dish and preheat the oven to 175°C (top/bottom heat). First, pour some of the sauce into the baking dish. Layer three lasagna sheets on top, then one-third of the vegetables and more sauce. Repeat with the remaining ingredients. The final layer should be a layer of sauce. Sprinkle the cheese over the top and bake for about 50 minutes.