Vegetable lasagna

Ingredients for 8 servings

• 2 tablespoons butter
• 2 tablespoons flour
• Salt Pepper
• Nutmeg
• 900 ml milk
• 300 g Hokkaido pumpkin
• 1 zucchini, (about 300 g)
• 11 tablespoons oil
• 3 tomatoes
• 200 g mushrooms
• 1 leek
• 1/2 small cabbage, (about 300 g)
• 17 Lasagna sheets
• 80 g grated Parmesan
• 200 g Gouda Middle Ages, (grated)

Time: 1 h 20 min

Preparation

1. For the béchamel butter in a saucepan, sauté flour is short. Season with salt, pepper and nutmeg. Gradually stir in milk, bring to a boil over medium heat, stirring about 15-20 minutes. Simmer.

2. Pumpkin and cut into narrow columns. Clean and cut zucchini lengthwise into 3-4 mm thick slices. Place on a baking sheet, sprinkle with 3 tablespoons olive oil, season with salt. In a hot oven at 200 degrees top heat on the 2nd track from the top 15-18 mins. Cook (convection not recommended). Then take the vegetables from the oven and adjust the temperature to 180 degrees top and bottom heat.


3. Meanwhile, cut tomatoes into slices. Clean mushrooms and cut into slices. Leek clean, wash, along into quarters and chop coarsely. Remove the outer leaves from the cabbage. Halve cabbage half cut out brew. Cabbage first into strips, then cut into large pieces.

4. Heat 2 tbsp. oil in a pan. Sauté mushrooms round light brown, add salt and remove from the pan. Add 2 tablespoons oil to the pan, leek and cabbage sauté all around it. Season with salt and pepper and fry 5 min. Over medium heat.

5. Add a little olive oil until then a thin layer of béchamel sauce in a baking dish (28 x 23 cm) and line with 21/2 lasagna sheets. Spread on half the tomatoes and sprinkle with 1-2 tablespoons Parmesan. Something distribute Béchamel it, cover with 3 sheets of lasagna, mushrooms on layers, sprinkle with Parmesan. Repeat with the remaining béchamel, the remaining vegetables, lasagna sheets and parmesan just and layers into the mold. The last thin layer consists of béchamel. Everything sprinkle generously with Gouda, press well and sprinkle with 1-2 tablespoons olive oil. In a hot oven at 180 degrees on the lower rail 35-45 min. (Convection not recommended) bake.