Vegetable lasagna with ground elder béchamel sauce

Ingredients for 4 servings:

• 1 small chard
• 1 small onion(s)
• 2 large carrots
• 1 kohlrabi
• 20 g butter
• 6 tbsp extra virgin olive oil
• 1 pinch(s) nutmeg, freshly grated
• salt and pepper
• 2 tsp vegetable stock powder
• 12 lasagna sheets
• 40 g butter
• 1 ½ tbsp wheat flour type 550
• 250 ml milk
• 250 ml water
• 2 tbsp cream cheese
• 1 pinch(s) nutmeg, freshly grated
• salt and pepper
• 1 pinch(s) of sugar
• 1 handful of ground elder
• 150 g Gruyère cheese

Instructions

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

For the lasagna, clean the chard and cut into strips. Peel and finely dice the onion. Heat 20g butter and three tablespoons of oil in a saucepan. Sauté the chard and onions. Season with nutmeg, salt, pepper, and vegetable stock. Peel the carrots and kohlrabi and cut both into small cubes. Heat the remaining butter and oil in a separate saucepan and sauté the diced vegetables. Season with salt, pepper, and vegetable stock. For the béchamel sauce, melt the butter in a saucepan. Stir in the flour and pour in the milk and water. Make sure there are no lumps. Stir the cream cheese into the sauce. Season with nutmeg, salt, pepper, and a little sugar. Chop the ground elder and stir into the sauce. Grate the cheese. Lightly grease a baking dish and place the first few lasagna sheets in it. Cover with one-third of the béchamel sauce. Spread the chard on top and sprinkle one-third of the grated cheese over it. Cover with a second layer of pasta sheets. Add another third of the sauce, then the carrot and kohlrabi mixture, a little cheese, and finally cover everything with lasagna sheets. Pour the remaining béchamel sauce over the top and sprinkle with the remaining cheese. Bake on the middle rack of an oven preheated to 180°C (fan assisted). Bake for about 45 minutes.