John Myers
Ingredients for 4 servings:
- 750 g turnips
- 300 g carrot(s)
- 1 onion(s)
- oil
- 200 ml vegetable stock
- Salt
- 40 g butter
- 2 tbsp flour
- 400 ml milk
- 1 bunch of parsley
- 1 bunch of chives
- 250 g ricotta
- Nutmeg, freshly grated
- 9 lasagna sheets
- 1 ball of mozzarella
Instructions
Working time approx. 45 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 25 minutes
for a casserole dish
For the vegetables, peel the turnips and carrots and slice them. Finely dice the onion. Heat the oil in a pan and sauté the onions. Add the vegetables, sauté briefly, and then deglaze with the stock. Season with salt and cook for about 5 minutes, stirring occasionally, until al dente. Then pour into a sieve and collect the cooking liquid. For the béchamel, melt the butter, sift the flour over the vegetables, and sauté while stirring. Gradually add the milk and cooking liquid. Bring to a boil and simmer gently over low heat for about 10 minutes. Meanwhile, finely chop the herbs and then stir them into the sauce along with the ricotta. Season with salt and nutmeg. Preheat the oven to 180°C (fan). Grease a baking dish and spread a thin layer of sauce on the bottom. Place 3 lasagna sheets on top, top with half of the vegetables and a third of the sauce. Repeat the process. Cover everything with the remaining 3 lasagna sheets and the remaining sauce. Tear the mozzarella into pieces and sprinkle over the lasagna. Bake in the oven on the middle rack for about 40 minutes.
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