The sauce comes on the stove first. To do this, chop the onion and spring onions, press the garlic and sauté in a little oil. Deglaze with the canned tomatoes. Let everything simmer on a low flame for about 30 minutes until it has boiled down a little. Season to taste with salt and pepper.
In the meantime, dice the vegetables and cook them in hot broth for a few minutes (very) firm to the bite. Anything that is popular can be used in vegetables. Just pay attention to the cooking points! In this case, first the carrots, then the kohlrabi and finally the zucchini. At the same time, you can pre-cook the lasagne plates in salted water. Finished plates 3 minutes, fresh pasta 2 minutes. Stir well so that the plates don`t stick together. Possibly a dash of oil in the cooking water.
Finally, the cheese sauce is made. Heat the cream over a low flame, melt the mozzarella in it and add the sour cream. Season to taste with salt and white pepper. Danger! Burns quickly!
Drain the vegetables and season with a little nutmeg, drain and rinse the pasta as well.
First put half of the tomato sauce in a baking dish. Now the first layer of pasta, then some vegetables and 1/3 of the cheese sauce on top. Then again pasta, vegetables and cheese sauce. Finally, put the third layer of pasta in the baking dish
as well as the rest of the tomato sauce and the rest of the cheese sauce on top. Put in the oven at 200 ° C for 30 minutes. Let the finished lasagne steep briefly and serve with fresh basil.
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