Vegetable lasagna

Ingredients for 4 servings:

• 600 g vegetables (buttered vegetables, frozen), mixed
• 2 tbsp oil
• 4 tbsp butter
• 4 tbsp flour
• 1 liter of milk
• Salt
• nutmeg
• 200 g cheese, grated
• 500 g tomatoes, pureed
• 150 g crème fraîche
• 24 lasagna sheets (without pre-cooking)

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Defrost the buttered vegetables. Grease a suitable casserole dish with 1 tablespoon of oil. Preheat the oven to 200°C. Melt the butter, add the flour, and sauté briefly. Gradually add the milk while stirring. Bring to a boil. Season with salt and nutmeg. Fold in the buttered vegetables and 100g of cheese. Mix 2 tablespoons of passata with the crème fraîche and the remaining oil, and set aside. Line the casserole dish with lasagna sheets, spread with some of the passata (seasoned with herbs, garlic, etc.) and the vegetable filling. Place the lasagna sheets on top. Continue until all is used up. Finish with lasagna sheets. Spread with tomato crème fraîche and scatter the remaining cheese on top. Bake the lasagna in the preheated oven at 200°C for about 30 minutes. Serve hot.