Vegetable lasagne

Vegetable lasagne

1 hr Active
1 hr 35 Min. Total
410 kcal per person
vegetarian
Nutritional value / person: Fat: 18 g, Carbohydrate: 43 g, Protein: 16 g

Master chef

Three-star recipes are for master chefs who stand with a little help at the stove and in front of the oven.

Utensils

  • Bowl
  • Cooking spoon
  • Gratin dish
  • Measuring cup
  • Oven mitts
  • Pan
  • Paring knife
  • Tablespoon
  • Teaspoon
  • Whisk
  • Cutting board
  • Kitchen scales

Ingredients

6 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

Vegetable sauce

1 onion
2 carrots
2 bell pepper
1 tbsp olive oil
1 tin chopped tomatoes (approx. 800 g)
1 dl water
1 ½ tsp salt
a little pepper
1 bunch basil
200 g leaf spinach

Béchamel sauce

3 tbsp butter
3 tbsp white flour
7 dl full-cream milk
1 tsp salt
¼ tsp nutmeg
a little pepper
50 g grated Parmesan

Lasagne

1 tbsp olive oil
12 white lasagne sheets
30 g grated Parmesan

How it's done

The kids can help at the marked areas .

Vegetable sauce

1 onion
2 carrots
2 bell pepper
1 tbsp olive oil
1 tin chopped tomatoes (approx. 800 g)
1 dl water
1 ½ tsp salt
a little pepper

Peel the onion and carrots, chop along with the pepper. </Kids> Heat the oil in a pan, sauté the vegetables for approx. 5 mins. Add the tomatoes and water, bring to the boil, season, reduce the heat and simmer for approx. 30 mins. Remove the pan from the heat.

1 bunch basil
200 g leaf spinach

Tear the leaves off the basil, stir into the sauce along with the baby spinach . Allow the sauce to cool slightly.

Béchamel sauce

3 tbsp butter
3 tbsp white flour
7 dl full-cream milk
1 tsp salt
¼ tsp nutmeg
a little pepper
50 g grated Parmesan

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

1 tbsp olive oil
12 white lasagne sheets
30 g grated Parmesan

Brush the baking dish (holding approx. 2½ l) with oil. Spoon 4 tbsp of the béchamel sauce into the prepared dish. Layer the lasagne sheets, vegetables and béchamel sauce in the dish, top with the cheese.

To bake

Approx. 35 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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