John Myers
Ingredients for 4 servings:
- 1 small onion(s)
- 1 bell pepper(s), red
- 1 bell pepper(s), yellow
- 1 large carrot(s)
- 1 zucchini
- 2 garlic cloves
- 2 cans of chopped tomatoes, approx. 400 g each
- 2 tsp, heaped salt
- 2 tsp, heaped pepper
- 2 tsp, heaped oregano
- 2 tsp, heaped dill
- 1 bunch of parsley
- some oil for frying
- 150 g butter
- n. B. Flour
- e.g. milk
- some lasagna sheets
- some cherry tomatoes
- 1 pack of sheep’s cheese, approx. 200 g
- some leaf spinach, fresh
- e.g. Gouda, finely grated
Instructions
Working time approx. 40 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 35 minutes
easy and fast
Dice the onion, bell pepper, carrots, and zucchini, finely chop the garlic, and fry together in a large pot with a little oil. Then add both cans of tomatoes and cook for about 3 minutes. Add 2 teaspoons each of salt, pepper, oregano, and dill, as well as the finely chopped parsley, and simmer the sauce on medium heat for another 5 minutes. In the meantime, prepare the béchamel sauce. Melt the butter in a small pot. Once the butter is melted, add a little flour at a time and stir in with a whisk. Once the mixture has reached a good thickness, gradually add a little milk, continuing to whisk. Continue to do this until the béchamel sauce has the consistency you think it should have. Meanwhile, the tomato sauce should also be thoroughly cooked. Once it is ready, layer the ingredients in a baking dish as follows: Vegetable sauce – lasagna sheets – vegetable sauce – a layer of leaf spinach, feta cheese – a few sliced cherry tomatoes – lasagna sheets – vegetable sauce – béchamel sauce – lasagna sheets – vegetable sauce – béchamel sauce – Gouda – a layer of leaf spinach and a few more cherry tomatoes. Place the lasagna in the hot oven at approx. 190 °C top/bottom heat for about 30 – 40 minutes.
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