Vegetable Lasagna

Ingredients for 4 servings:

• 300 g carrot(s)
• 300 g zucchini
• 300 g leek
• 3 onions
• 1 garlic clove(s)
• 1 tbsp olive oil
• 2 tbsp tomato paste
• 1 tsp curry
• 1 pinch of clove powder
• herbal salt
• pepper
• 1 bay leaf
• 250 ml vegetable stock
• 125 ml white wine
• 2 tbsp flour
• 1 liter of milk
• 1 tbsp vegetable broth, granulated
• 1 pinch of nutmeg
• 1 tsp butter
• Parsley
• 100 g Parmesan
• 50 g butter flakes
• 12 lasagna sheets
• Fat for the mold

Instructions

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

with béchamel sauce

Dice the vegetables, 2 onions, and garlic and sauté in oil. Add the tomato paste, spices, vegetable stock, and white wine, simmer for 20 minutes, and season to taste. For the béchamel sauce, finely chop the remaining onions. Briefly toast the flour without fat until lightly browned. Let it cool briefly, then add the warm milk, stirring constantly. Add the granulated vegetable stock and onions, bring to a boil, season to taste, and add a pinch of nutmeg. Stir in the butter. Chop the parsley and sprinkle it over the sauce. Grate the Parmesan cheese. Grease a baking dish and layer the lasagna sheets, vegetable mixture, béchamel sauce, and cheese alternately in the dish. Sprinkle the cheese on the top layer of lasagna sheets, scatter butter flakes on top, and bake in the oven at 200°C for about 30 minutes.