Tomato lasagna

Ingredients for 6 servings:

• 1 kg beefsteak tomatoes
• 300 g lasagna sheet(s)
• 300g mozzarella
• 100 g Parmesan, freshly grated
• 500 ml milk
• 200 ml white wine (dry), alternatively vegetable stock
• 60 g flour
• 40 g butter
• 1 bunch of basil
• Salt and pepper, white
• nutmeg

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

vegetarian – very tasty

Cut the tomatoes into approximately 1 cm thick slices (if desired, briefly blanch and peel them first). Melt the butter, lightly toast the flour in it, and stir in the milk and wine. Simmer the sauce for about 3 minutes, stir in the Parmesan cheese, and season with salt, pepper, and nutmeg. Halve the mozzarella and thinly slice it. Finely slice the basil. Preheat the oven to 200°C (400°F). Grease a baking dish (approx. 25 x 35 cm). Spread some of the sauce in the dish, arrange the tomato slices, mozzarella, and basil on top. Then layer the lasagna sheets on top. Then top with the sauce, tomatoes, mozzarella, basil, lasagna sheets, etc., and finish with a little more sauce, tomatoes, and mozzarella. Bake the lasagna in the oven at 200°C (400°F) for about 40 minutes. (Convection oven: approx. 180°C (350°F).)