Mama Louisas Vegetable lasagne classico (vegetarian)
Yesterday we had the beloved vegetable salmon of the family, originally with bechamel sauce, who does not like it, can use sour cream for it, but it is no longer classico. I could not even take a picture, so quickly she was weggefuttert ... but will catch up. Vegetables can of course be extended / replaced to taste and taste. But these are the typical vegetables, which should not be missing from us. The size of the pieces of vegetables: I cut everything to cubes, others again slices or pieces.
For a casserole dish 20 cm by 35 cm:
ingredients
- 10 lasagna plates (depending on baking dish size)
- olive oil
- 4 carrots
- 1/2 onion 1 clove garlic
- 1 eggplant medium
- 2 zucchinis
- 2 peppers
- 1/8 L vegetable stock
- 2 cans of chopped tomatoes
- Spices such as pepper, salt, sweet peppers, oregano who likes, 2 bay leaves
- 1 shot of cream
- 1 ball of mozzarella
For the Bechamel:
- 50 g butter
- 30 g of flour
- 500 ml of milk
- Pinch of salt & nutmeg
preparation
Peel carrots, cut into small pieces, fry in olive oil, add peeled and chopped onions and garlic. Cut the zucchini, peppers and aubergine into small pieces and add the carrot mixture to the carrots and sauté well. Deglaze with vegetable stock and add chopped tomatoes and bay leaves. Season with a dash of cream and simmer for 15 minutes with the lid closed and medium.
In the meantime - who makes this lasagna classico - prepare Bechamel sauce.
Melt 50 g of butter, stir in the flour, gradually add the milk and let it thicken on a very small flame while observing and stirring, season with salt and nutmeg.
After 15 - 20 minutes simmer the vegetable sauce, check its consistency - it should not be too thin - if necessary with one to two tablespoons flour thickening, otherwise the lasagna runs away afterwards ... Final taste.
Now put lasagna, starting with sauce, some béchamel (or sour cream sour cream), lasagna plates, again sauce, etc. arrived to the top. Complete with fresh sliced mozzarella.
At 180 degrees hot air 20 - 25 minutes
At top / bottom heat 200 degrees 25 - 30 minutes
middle rail
Tip: after the lasagna comes out of the hot oven, allow it to rest for 5 minutes. Then serve.
