Vegetarian vegetable lasagna

Ingredients for 4 servings:

• 500 g broccoli
• 1 bell pepper(s)
• 25 g Italian herbs, frozen
• 1 garlic clove(s)
• 40 g butter or margarine
• 30 g flour
• 250 g whipped cream
• 500 ml vegetable stock
• some salt and pepper
• 60 g Parmesan
• 12 lasagna sheets
• oil

Instructions

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

Clean, wash, and cut the broccoli and bell peppers into small pieces. Cook the broccoli and briefly sauté the bell peppers. Drain the broccoli and mix both with the Italian herbs. Peel the garlic and press it through a press. Heat the fat, sauté the garlic, and sweat the flour. Deglaze with the cream and stock and bring to a boil, stirring constantly. Season with salt and pepper. Stir half of the Parmesan cheese into the sauce. Grease a suitable dish (approx. 18 x 18 cm) with a little oil and fill with a little sauce. Break two lasagna sheets to size and place them on top. Then alternate layers of sauce, lasagna sheets, sauce, vegetable mixture, sauce, lasagna sheets, etc. Finish with the sauce. The last layer can be a little thicker. Sprinkle everything with the remaining Parmesan cheese and bake in a preheated oven at 180°C (convection oven) for about 40 minutes until golden brown.