Vegetable lasagna with carrots and kohlrabi

Ingredients for 6 servings:

• 300 g carrot(s)
• 300 g leek
• 300 g kohlrabi
• 3 onions
• 1 garlic clove(s)
• 2 tbsp olive oil
• 2 tbsp tomato paste
• some herbal salt
• some pepper
• some paprika powder
• 250 ml vegetable stock
• 125 ml white wine
• 2 tbsp butter
• 2 tbsp flour
• 1 liter of milk
• 1 tbsp vegetable stock, granulated
• 1 pinch of nutmeg
• 1 tbsp parsley, finely chopped
• 100 g Parmesan
• 12 lasagna sheets, without pre-cooking

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Dice the vegetables, 2 onions, and the garlic clove, then sauté in hot olive oil. Add the tomato paste, vegetable stock, white wine, and spices and sauté for about 20 minutes, then season to taste. For the béchamel sauce, heat the butter, sauté the flour, and add the milk, stirring constantly, until a smooth sauce forms. Add the remaining diced onion and season with nutmeg and vegetable stock. Stir in the parsley. Pour 3-4 tablespoons of the béchamel sauce into a suitable baking dish, then layer the lasagna sheets, vegetable mixture, and béchamel sauce. Finish with the béchamel sauce and sprinkle with grated Parmesan cheese. Cook the lasagna in a preheated oven at 180°C (fan oven) for about 40-45 minutes.