Summary

Ingredients

• 2 small onions
• 750 g veetables (zucchini, bell pepper, carrots)
• Thyme, fresh, (but dried is also possible)
• 3 tablespoon olive oil
• 750 g tomato (s), chunky (can)
• salt and pepper
• Lasagne plate (s)
• 150 g Gouda cheese, rated
• Butter, for the mold

For the bechamel sauce:

• 50 g butter
• 2 tablespoon flour
• 0.5 liter ½ milk
• salt and pepper
• nutmeg

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Instructions

1. Peel the onions and finely dice them. Wash the vegetables and cut them into not too small cubes. Wash fresh thyme and shake dry.
2. Heat olive oil in a saucepan and fry half of the onions in it until translucent. Add the vegetables and sauté briefly. Then fill up with the tomatoes, add the thyme and cook everything over medium heat for 10-15 minutes until al dente. Stir in between. Season well with salt and pepper!
3. Preheat the oven to 200 degrees. For the bechamel sauce, heat the butter in a saucepan and fry the remaining onions in it until translucent. Dust with the flour and sauté briefly. Gradually pour in the milk while stirring. Cook for 5 minutes, stirring frequently. The sauce should be slightly thick. Season to taste with nutmeg, salt and pepper.
4. Grease a baking dish with the butter. Spread some vegetables on the floor. Place the lasagne sheets on top and layer alternately with bechamel sauce, lasagne sheets and vegetables. Finish with béchamel sauce, spread the Gouda on the lasagna and bake the lasagna in the oven on the middle rack at 180 degrees fan-assisted for 40 - 50 minutes until golden brown. The lasagna may have to be covered with aluminum foil. Take out and let stand for approx. 5 minutes before cutting.
5. If you don`t like it completely meatless, you can cut 100 g cooked ham into cubes and finally add it to the vegetable mixture.
6. The lasagna can also be prepared very well by preparing the two sauces beforehand and layering everything later.