Vegetarian Lasagna

Name: Vegetarian Lasagna
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 6
Ingredients: 1 st eggplant (diced); 1 st zucchini (diced); 2 st carrots (grated); 1 st yellow onion (finely chopped); 2 st garlic cloves (pressed); 800 g crushed tomatoes; 2 msk olive oil; 12 st lasagna sheets; 50 g butter; 50 g wheat flour; 6 dl milk; 2 dl grated cheese; 1 tsk salt; 0.5 tsk black pepper

Oven-baked lasagna layered with a vegetable sauce, béchamel, and grated cheese.

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DinnerPrep: 25 minCook: 40 minMedium$$ · Mid-range

Ingredients

6 servings

eggplant (diced)1 pcs
zucchini (diced)1 pcs
carrots (grated)2 pcs
yellow onion (finely chopped)1 pcs
garlic cloves (pressed)2 pcs
crushed tomatoes800 g
olive oil2 tbsp
lasagna sheets12 pcs
butter50 g
wheat flour50 g
milk6 dl
grated cheese2 dl
salt1 tsp
black pepper½ tsp

Steps

1Sauté the onion and garlic in olive oil in a pot, add the eggplant, zucchini, and carrots, and cook for a few minutes.
2Add the crushed tomatoes and simmer for 15 minutes. Season with salt and pepper.
3Melt the butter in a saucepan, whisk in the flour, and add the milk a little at a time while stirring until the sauce thickens.
4Layer the vegetable sauce, lasagna sheets, and béchamel in an ovenproof dish, finishing with béchamel and grated cheese on top.
5Bake at 200°C (400°F) for about 35-40 minutes until golden and the pasta sheets are tender.

Nutrition per serving: 420 kcal · P 16g · F 20g · K 42gAllergens: gluten, milk

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