Vegetable Lasagne with Bechamel Sauce À La Sonja
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg frozen vegetables, mixed
- 3 onion (s)
- 1 clove garlic
- 1 tablespoon olive oil
- 2 tablespoon tomato paste
- Herbal salt and pepper
- 250 ml vegetable stock
- 125 ml white wine
- 2 tablespoon flour
- 1 liter warm milk
- 1 tablespoon vegetable stock, grained
- 1 teaspoon butter
- parsley
- 100 g parmesan cheese
- 1 pack lasagne platter (s)
- 50 g butter in flakes
- Fat for the shape
- 1 mozzarella (to taste)
Print Recipe
Pin Recipe Instructions
- Braise the thawed vegetables, 2 onions and garlic. Add the tomato paste and the spices, pour the vegetable stock and white wine over it and cook for 20 minutes. To taste.
- For the bechamel sauce, finely chop the third onion and let it soften in the butter. Add the flour and toast briefly, but it must not get dark. Then pour in the warm milk, stirring constantly, add the granulated vegetable stock and cook everything for about 10 minutes, stirring constantly. Season to taste with salt and pepper. Then add the finely chopped parsley to the bechamel sauce.
- Grease the baking dish, then layer alternately with vegetables, lasagne sheets, bechamel sauce and Parmesan cheese. As the top last layer of vegetables and then a mozzarella ball in slices.
- Now put the whole thing in the oven on the middle rack for 30 minutes at 200 ° C.
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