Vegetarian Lasagna

Ingredients for 4 servings:

• Lasagna sheet(s) as required (without pre-cooking)
• 2 onions
• 100 g peas, frozen
• 3 carrots
• 250 g mushrooms
• 1 pack of tomatoes, pureed (500 ml)
• 2 tbsp flour
• 2 tbsp butter
• ½ liter milk, whole milk or low-fat
• ¼ liter white wine, dry
• 250 g mozzarella, cut into thin slices
• e.g. cheese, grated (Emmental)
• oregano
• Paprika powder, sweet
• salt and pepper

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Finely chop the onions, peel and dice the carrots, and trim and dice the mushrooms. Sauté the carrots and onions in a little oil in a large pan, add the mushrooms and fry. Deglaze with the passata, bring to a boil, and simmer for about 10 minutes. Add the frozen peas and season with salt, pepper, oregano, and paprika. For the béchamel sauce, melt the butter in a saucepan and lightly fry the flour. Gradually stir in the milk and white wine. Simmer the sauce for about 5 minutes, stirring continuously, and season with salt and pepper. Pour a little béchamel sauce into an ovenproof dish and then layer the pasta sheets and vegetable sauce alternately in the dish. Drizzle each vegetable layer with a little béchamel sauce and top with a few slices of mozzarella. Top with mozzarella, pour the remaining béchamel sauce over the top, and sprinkle with Emmental cheese. Bake in a preheated oven at 200°C (top/bottom heat) for about 40 minutes.