First you take care of the sauce: To do this, you let the Cremefine boil briefly in a small saucepan, then remove it from the plate and stir in a little sauce thickener. Then bring them to the boil a second time and then remove them from the plate. Now you can stir in the parmesan and season with salt and pepper to taste. I recommend seasoning the sauce very strongly. Otherwise there is a high risk that the lasagna could taste a bit bland later on.
Now you can cook the vegetables one after the other or at the same time (in different pots). To do this, you first have to clean it, peel it if necessary and cut it into bite-sized pieces. Then they fill a medium-sized saucepan halfway with heavily salted water. As soon as this is boiling, you can add the vegetables. Blanch broccoli and carrots for approx. 5 minutes, and zucchini slices for approx. 2 minutes. You should make sure that the vegetables are still firm to the bite.
It could be that the sauce has thickened a lot the whole time. In this case you can simply heat it up again briefly and stir it with approx. 10 ml of milk until smooth. The amount has very little effect, but is really more than sufficient - with the water that the vegetables still give off, they are diluted a little more.
Now you can layer everything in a small baking dish as you wish. My version would be: all zucchini first, then spread about 4 tablespoons of sauce on top. Put on a lasagne plate. Layer the carrots and cover with another 4 tablespoons of sauce. Place the second sheet of lasagne in the pan. Spread the broccoli florets on top. The rest of the sauce comes on top. Finally, the grated Gouda cheese is sprinkled over it.
Cook in a preheated oven at 200 ° C top / bottom heat for approx. 25 to 30 minutes. Serve hot.
Ingredients
Print Recipe
Pin Recipe