Vegetable Lasagna with Peas and Carrots
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 750 g peas and carrots (frozen)
- 4 tablespoon margarine
- 500 ml milk
- Lasagne plate (s)
- flour
- 200 g cheese (Emmentaler), rated
- Fondor
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Melt the margarine in a saucepan. Stir in enough flour to make it thick (but don`t let it get too dark). Stir in the milk with a whisk. Then season the sauce with fondor, salt and pepper. Add the vegetables to the sauce and let them steep until they are firm to the bite.
- Then first put some of the sauce in the baking dish and cover it with lasagne sheets, then again sauce, lasagne sheets Finally, sprinkle with the cheese.
- Bake in the preheated oven at 200 ° C top / bottom heat for about 30 minutes.
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