Antonia`s Vegetarian Lasagna
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 onion (s), finely chopped
- 1 clove garlic, finely chopped
- 750 g tomato (s)
- 2 carrot (s), diced
- 2 stalks celery, thinly sliced
- 700 g mushrooms, sliced
- 3 tablespoon oil
- 1 teaspoon thyme
- 1 teaspoon tomato paste
- salt and pepper
- 70 grams flour
- 750 ml milk
- 1 pinch (s) nutmeg
- 200 g mozzarella, diced
- 4 tablespoon parmesan, grated
- in Butter, flakes
- 12 lasagne plate (s), without pre-cooking
Print Recipe
Pin Recipe Instructions
- Sauté the onion, garlic, carrots, celery and mushrooms in the oil.
- Remove the stem from the tomatoes, puree and pour in. Season with thyme, tomato paste, salt and pepper and reduce a little.
- For the bechamel sauce, melt the remaining butter, add the flour and pour in the milk while stirring. Season with nutmeg, salt and pepper and simmer for approx. 10 minutes.
- Preheat the oven to 180 °. Grease a lasagne dish. Layer the pasta, vegetable sauce, bechamel, mozzarella and ¾ of the parmesan alternately in the pan. Finish with bechamel, parmesan and flakes of butter. Bake for about 45 minutes.
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