Vegetarian Lasagna

Ingredients for 3 servings:

• 350 g lasagna sheet(s)
• 150 g cheese, grated
• 300 ml milk
• 25 g butter
• 25 g flour
• 1 tbsp tomato paste
• 2 carrots
• 2 tsp vegetable stock powder
• 2 tbsp soy sauce
• 2 m.-sized onion(s)
• 2 garlic cloves
• 1 can tomatoes, pureed
• salt and pepper
• 1 pinch(s) of sugar
• 1 bay leaf
• nutmeg
• oregano
• Oil for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 25 minutes

For the tomato sauce, peel and chop/finely chop the onions, garlic, and carrots. Sauté, add a pinch of sugar, and continue sautéing. Prepare the stock by deglazing with the passata, stock, tomato paste, and soy sauce. Add salt, pepper, and oregano, and let it reduce for about 15 minutes. For the béchamel sauce, first bring the milk to a boil with the bay leaf and remove from the heat. Melt the butter in another saucepan. Add the flour and sauté for about 2 minutes. The mixture should not brown. Remove the bay leaf from the milk and slowly pour the milk into the mixture while stirring. Blend until smooth. If any lumps form, blend once with an immersion blender. Slowly bring to a boil and simmer until the sauce thickens. Season with nutmeg, salt, and pepper. Now alternate layers of sauce and pasta sheets. Start with the béchamel sauce. Then layer the pasta sheets, alternating with tomato sauce. The top layer should be tomato sauce. Sprinkle the cheese on top. Bake in a preheated oven at 180°C for about 35 minutes.