Vegetable Lasagna with Celery Cream Sauce – Lasagne Di Verdure Con Salsa Di Crema Di Sedano

Summary

Ingredients

For the sauce:

• 250 g celeriac
• 30 g onion (s)
• 30 g butter
• 30 g flour, sifted
• 300 ml milk
• 150 ml whipped cream
• salt
• 1 tablespoon lemon juice
• Pepper, whiter

For the lasagna:

• 8 lasagne plate (s)
• 1 gr. Can / s tomatoes, peeled, approx. 800 g
• 300 g zucchini
• 280 g auberine (s)
• 2 bell peppers, 1 yellow, 1 orange
• 80 g shallot (s)
• 2 cloves garlic
• 1 chilli pepper (s), red
• 6 stems basil
• 4 tablespoon olive oil
• 1 bay leaf
• salt and pepper
• 1 pinch (s) sugar

Also:

• some butter for the pan
• 30 g hard cheese, Italian, rated
• 2 organic lime (s), zest it

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Instructions

1. For the celery cream sauce, clean, peel, rinse and finely chop the celery. Cover the celery in a saucepan with a sieve insert and cook in hot steam for about 15 minutes. Then let it evaporate and dice it into small pieces.
2. Peel and finely dice the onions. Melt the butter in a saucepan and sauté the onion cubes over low to medium heat for about 2 minutes. Then dust with the flour and heat for about 1 to 2 minutes while stirring. Then fill up with the milk and cream while stirring and simmer uncovered over a low heat for about 20 to 25 minutes, stirring often. Add the celery cubes and purée finely with a cutting stick. Season the celery cream sauce with salt, lemon juice and, if desired, a little white pepper.
3. For the lasagna, pour the peeled tomatoes into a sieve, catch the tomato juice and cut the peeled tomatoes into small pieces. Rinse and clean the zucchini and eggplant. Halve the peppers, clean and also rinse. Cut everything into 1 cm cubes. Peel and finely dice the shallots. Peel off the garlic cloves and chop finely. Rinse, clean and finely dice the chilli pepper. Pluck the basil leaves from the stems and place in cold water.
4. Heat the olive oil in a large saucepan and sauté the prepared shallots and garlic in it over low to medium heat for about 2 minutes. Then fry the zucchini, aubergine and paprika cubes as well as chilli cubes for about 3 to 4 minutes until al dente, add the bay leaf, which is slightly torn at the edges, and season with salt and pepper. Then take out the vegetables, leave the bay leaf in the pot, and add the prepared peeled tomatoes with the juice to the pot and boil down for about 5 to 6 minutes, seasoning with salt and pepper, but also with a pinch of sugar. Then add the removed vegetables and mix in. Take the basil leaves out of the water and fold them finely chopped, taking out the bay leaf.
5. Grease a baking dish with a little butter and spread some celery cream sauce on the bottom of the dish. Then put in a layer of lasagne sheets and brush with a little celery cream sauce. Spread half of the vegetables on top. Place lasagne sheets on top and continue in layers until all the ingredients are used up. The top layer should be celery cream sauce.
6. Bake in the oven preheated to 200 ° C top / bottom heat or 180 ° C convection oven on the 2nd rack from the bottom for about 20 to 25 minutes. Mix the grated hard cheese with the lime zest, sprinkle on the lasagne and bake for another 5 minutes.
7. A fresh, mixed leaf salad and fresh ciabatta go well with it.

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