John Myers
Ingredients for 6 servings:
- 750 g vegetables (butter vegetables), frozen
- 4 tbsp butter
- 4 tbsp flour
- 1 liter of milk
- 200 g cheese (e.g. Emmental), grated
- 500 g tomatoes, pureed
- 150 g crème fraîche
- e.g. lasagna sheet(s)
- Salt
- nutmeg
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes
quick version and also very popular with children
Thaw the buttered vegetables. Melt the butter, add the flour, sauté briefly, and gradually add the milk while stirring. Bring to a boil, season with salt and nutmeg. Add the buttered vegetables and 100g of the grated cheese. Mix 2 tablespoons of passata with the crème fraîche and set aside. Pour a little of the vegetable sauce into a baking dish. Line the dish with lasagna sheets, spread with some of the tomato puree and vegetable filling. Place lasagna sheets on top. Continue until all the tomato puree, vegetable filling, and lasagna sheets have been used up. Finish with lasagna sheets and top with the tomato crème fraîche. Cover with the remaining cheese and bake at 200°C for about 30 minutes.
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