Summary

Ingredients

For the Bolognese: (vegetable bolognese)

• 4 carrot (s)
• 1 large parsnip (s)
• 1 red pepper (s)
• 1 onion (s)
• 4 cloves garlic
• 1 chilli pepper (s)
• Sunflower oil for frying
• 2 tablespoon tomato paste
• 1 can tomatoes, chunky
• 1 packet tomatoes, strained, approx. 500 g
• 2 tablespoon cinnamon, as needed
• possibly sugar

For the bechamel sauce:

• 50 g butter
• 50 grams flour
• 0.75 liter ¾ milk
• 2 tablespoon, heaped parmesan

Also:

• salt and pepper
• nutmeg
• 1 pack lasagne platter (s)
• 4 tablespoon pizza cheese

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Instructions

1. For the vegetable bolognese, clean the carrots, parsnips, peppers and onions and cut into small cubes. Finely chop the garlic and chilli pepper.
2. Put everything except the peppers in a large pan with heated oil (e.g. sunflower oil). Heat for about 5 minutes while stirring, then add the tomato paste. After about 10 minutes add a can of chopped tomatoes and a packet of pureed tomatoes. Then add the pepper cubes and let everything simmer again for 5 to 10 minutes. Finally, season with salt, pepper, nutmeg and cinnamon. Take about 2 teaspoons of cinnamon. A little sugar is also good.
3. In the meantime, prepare the bechamel sauce. To do this, melt the butter in a pan, add the flour and sweat over a medium heat, stirring constantly. Deglaze with the milk and bring to the boil, stirring constantly. Season with salt, pepper and nutmeg. Simmer for 10 minutes, stirring occasionally. Finally stir in a little parmesan.
4. Now layer everything in a prepared baking dish. First spread the bechamel sauce on the floor and lay out a layer of lasagne sheets. Spread the béchamel sauce on top again and spread a layer of vegetable bolognese. Layer in this order until everything is used up. The last layer should be bechamel sauce. Sprinkle the pizza cheese on top.
5. Bake in a hot oven at 180 ° C top / bottom heat for approx. 30 - 40 minutes.