Summary

Ingredients

• 300 g carrot (s)
• 300 g leeks
• 300 g kohlrabi
• 3 onion (s)
• 1 clove garlic
• 2 tablespoon olive oil
• 2 tablespoon tomato paste
• some herb salt
• some pepper
• some paprika powder
• 250 ml vegetable stock
• 125 ml white wine
• 2 tablespoon butter
• 2 tablespoon flour
• 1 liter milk
• 1 tablespoon vegetable stock, granulated
• 1 pinch nutmeg
• 1 tablespoon parsley, finely chopped
• 100 g parmesan cheese
• 12 lasagne plate (s), without pre-cooking

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Instructions

1. Cut the vegetables, 2 onions and the clove of garlic into small cubes and then sauté in the hot olive oil. Add the tomato paste, vegetable stock, white wine and the spices and steam for about 20 minutes and season to taste.
2. For the bechamel sauce, heat the butter, sweat the flour in it and add myself, stirring constantly, until a creamy sauce is formed. Add the rest of the diced onion and season with nutmeg and vegetable stock. Stir in the parsley.
3. Put 3-4 tablespoons of the bechamel sauce in a suitable baking dish and then fill in the lasagne plates, vegetable mixture and bechamel sauce in layers. Finish with bechamel sauce and sprinkle with grated parmesan. Cook the lasagna in a preheated oven for about 40-45 minutes at 180 ° convection.