Vegetarian Lasagna

Ingredients for 4 servings:

• 1 celery, peeled, sliced
• 2 shallots, finely diced
• 1 garlic, finely diced
• 20 g fresh ginger, finely diced
• 4 tbsp brown sugar
• 300 g fresh tomatoes, halved, diced
• 200 ml tomato(s), strained
• 1 zucchini, halved, pitted, sliced
• 1 pepper(s), pitted, in diamonds
• 1 sprig(s) thyme, fresh
• 7 leaves of fresh basil, cut into strips
• 1 pinch(s) of sea salt and pepper
• e.g. chili pepper(s), chopped
• 35 g butter
• 30 g flour
• 400 ml vegetable stock
• 125 ml whole milk
• 60 ml cream
• 60 g Parmesan, grated
• 50 g cheese, grated
• 6 lasagna sheets

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 30 minutes

vegetarian, delicious, from the Airfryer

Heat the olive oil in a saucepan. Sauté the celery, onion, garlic, and ginger, caramelize with the brown sugar, and season with salt. Add the fresh tomatoes and passata. Bring the sauce to a boil and add the remaining vegetables. Season with salt, pepper, and chili, and add the herbs. Do not let it boil again. For the béchamel sauce, melt the butter in a saucepan, dust with flour, and sauté. Gradually deglaze with the stock, milk, and cream, stirring continuously. Stir in half of the Parmesan cheese, bring to a boil, and season with salt and pepper. Butter the baking dish. Now layer the béchamel sauce, the vegetable sauce, and then a lasagna sheet in the dish, repeating the process until everything is distributed evenly. Sprinkle with the remaining Parmesan and the other grated cheese. Preheat the Airfryer to 180 °C, place the baking pan in the Quick Clean Basket and bake for approx. 30 – 35 minutes. Tip: Without the zucchini and peppers, the vegetable sauce makes an excellent base for a tomato sauce or ketchup.