Vegetable lasagne

Vegetable lasagne

Total: 1 hr 25 min. | Active: 45 min.
vegetarian
Nutritional value / person: 550 kcal
, Fat: 24 g
, Carbohydrate: 58 g
, Protein: 21 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Sauce

3 tbsp olive oil
2 spring onions incl. green parts, cut into thin rings
2 garlic cloves, squeezed
1 red chilli pepper, deseeded, finely chopped
2 tbsp tomato puree
2 red peppers, cut into pieces
300 g aubergines, cut into pieces
300 g courgettes, cut into pieces
1 tin cherry tomato
1 bunch basil, roughly chopped
½ bunch thyme, finely chopped
½ bunch oregano, finely chopped
1 ½ dl water
1 tsp salt
a little pepper

Béchamel sauce

25 g butter
1 ½ tbsp white flour
4 dl full-cream milk
¼ tsp salt
a little nutmeg
40 g grated Parmesan

Lasagne

12 white lasagne sheets
40 g grated Parmesan
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Utensils

For an ovenproof dish approx. 3 litre capacity, greased

How it's done

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Sauce

Heat the oil in a large pan. Add the spring onions, garlic, chilli pepper and tomato puree, sauté briefly. Add the pepper, aubergine and courgette, cook for approx. 5 mins. Add the cherry tomatoes, basil and oregano, pour in the water, season, cover and simmer over a medium heat for approx. 15 mins.

Béchamel sauce

Heat the butter in a pan. Add the flour, cook over a medium heat while stirring with a whisk; the flour must not take on any colour. Remove the pan from the heat. Pour in the milk all at once, bring to the boil while stirring, reduce the heat. Season the sauce and simmer for approx. 10 mins., stirring occasionally until the sauce is thick and creamy. Stir in the cheese, allow to cool slightly.

Lasagne

Layer the sauce, lasagne sheets and béchamel sauce in the prepared dish. Finish with a layer of béchamel sauce, sprinkle cheese over the top.

To bake

Approx. 40 mins. in the centre of an oven preheated to 200°C. Remove from the oven and leave to stand for approx. 5 mins.

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