Janko`s Veggie Lasagna
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 zucchini
- 2 onions)
- 2 cloves garlic
- 200 g sheep cheese
- 100 g cheese, rated
- Paprika powder, hot pink
For the sauce:
- 45 g butter
- 40 grams flour
- 500 ml milk
- nutmeg
- salt and pepper
- 1 pack lasagne platter (s)
Print Recipe
Pin Recipe Instructions
- Cut the zucchini into small slices and fry with the onions in a large pan. Add two cloves of garlic, season with salt, pepper, paprika powder and a little chili powder.
- For the bechamel sauce, melt the butter in the saucepan over medium heat, gradually add the flour and mix with the butter while stirring constantly with a whisk. Keep stirring until the flour has completely dissolved and the mixture has turned a light yellow color. Add the milk and continue stirring vigorously. Turn the heat down and simmer for 20-30 minutes. Stir again and again so that the sauce doesn`t burn. It becomes thicker and creamier over time and loses its floury taste. At the end, season with pepper, salt and grated nutmeg.
- In the meantime, you can preheat the oven to 200 ° C and prepare and grease a baking dish.
- To layer the lasagna, first spread a few spoons of the bechamel sauce on the bottom of the baking dish. Next, layer a few spoons of the zucchini on top and spread crumbled sheep cheese over it. Then cover with sheets of lasagne and continue in this order until the ingredients are used up. The last layer shouldn`t be pasta.
- Finally, cover with a few slices of sliced cheese or grated cheese and bake in the oven for 35-40 minutes. For the last 5 minutes you can put the oven back on the fan oven with grill to get a particularly nice crust.
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