Vegetable Lasagna

Ingredients for 6 servings:

• 2 large carrots
• 2 m.-large eggplant(s)
• 2 onions, red
• 2 red bell peppers
• 2 medium-sized garlic cloves
• 4 vine tomatoes
• 500 ml tomato(s), strained
• 2 pinches of salt
• 1 tsp, levelled pepper, coarse
• 100 ml olive oil
• 100 ml water
• 1 tbsp meat broth (instant)
• 1 small jalapeño(s)
• 200 g pizza cheese
• 500 g lasagna sheet(s)
• 500 ml milk
• 3 tbsp, heaped flour
• 250 ml orange juice
• 1 tsp, leveled nutmeg
• 1 tbsp, levelled sugar
• 1 dashes lemon juice concentrate
• 100 ml olive oil
• Salt

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 30 minutes

Something more unusual

You will need a large pot with a capacity of at least 6 L. Add about 100 ml of olive oil to the pot. Mix the water with the instant broth. Cut the eggplant into 1 cm thick slices, rub both sides with salt and set aside on a plate until further notice. Peel the carrots, cut into thicker slices and add to the large pot, covering the bottom as much as possible. Cut the onions into thicker rings, cut the peppers and tomatoes into 1 cm cubes and set aside. Chop the garlic into larger pieces and slice the jalapeno peppers. Pat the drained eggplants dry, cut the slices into cubes, rinse briefly in a sieve under running water and add them to the pot over the carrots. Now layer the onion rings, garlic, peppers, tomatoes and jalapeno peppers in this order. Turn the stovetop down to low heat and let the carrots simmer for a while. Deglaze the vegetables with the stock, add the passata, and simmer for about 20 minutes, stirring occasionally. Once cooked, remove the pan from the heat and season the vegetables with salt and pepper. Pour the olive oil into a saucepan and heat it over medium heat. Make a roux with the flour and gradually add the milk and orange juice, stirring vigorously, until smooth. Season with lemon juice concentrate, salt, nutmeg, and sugar. In a very large baking dish, first add a layer of béchamel sauce, then the lasagna sheets, then the vegetables. Continue in this manner with the béchamel sauce and lasagna sheets. Add the final layer of béchamel sauce, followed by the pizza cheese, if desired. Once layered, bake the lasagna on the middle shelf of the oven at 180°C (fan oven) for 25 minutes.