Summary

Ingredients

• 2 onions)
• 2 cloves garlic)
• 300 g veetables (pan), frozen
• 3 tablespoon olive oil
• 75 ml milk
• 75 ml white wine, dry
• 75 g oat cream cheese, with thyme and rosemary
• 1 teaspoon chili powder
• 1 pinch (s) nutmeg
• salt and pepper
• 100 g cheese, rated
• 4 lasagne plate (s)

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Instructions

1. Preheat the oven to 180 ° C fan oven.
2. Finely dice the onions and sauté them with 2 tablespoons of olive oil in a pan until they are translucent. Mash the garlic and add with the stir-fry vegetables. Turn the vegetables for 3-4 minutes until they are thawed. Deglaze with milk and white wine. Stir in the goat cream cheese until it has completely dissolved. Season with chili powder, nutmeg, salt and pepper. If necessary, add milk and white wine if the sauce is too thick. The result is a slightly creamy to creamy sauce.
3. Grease a small baking dish with a tablespoon of olive oil. Now alternately pour sauce and lasagne sheets into the mold. The last layer should be sauce. Sprinkle the cheese on top.
4. Put the lasagna in the oven for about 30 minutes, until the cheese is light golden brown. Pierce the lasagna with a knife to see if the pasta is through.