Vegetarian vegetable lasagne

Time

Total preparation time: 1 hr. 15 min.

This vegetarian vegetable lasagne is a simple variation of the normal lasagna bolognese. Tastes just as good, but is healthier.

Vegetable lasagne consists of two main components: vegetable sauce and cheese sauce.

2 tablespoons cooking oil
Vegetables at will, i like Carrots, zucchini, mushrooms
2 onions
2 cloves of garlic
70 g of tomato paste from the tin
1/8 L red wine (can be a good one)
1 pack of passed tomatoes 500ml
1 small tin of chopped tomatoes
Salt, pepper, paprika noble sweet
1/2 bunch of basil (rinse carefully, dab and pluck stem, only the leaves are needed)
40 g of butter
40 g of flour
625 ml of milk (5/8 L)
300 g of medieval Gouda (125g for the cheese sauce, the rest for sprinkling at the end)
Salt, pepper and nutmeg
lasagna noodles

Heat the cooking oil in the pan and sauté the chopped onions and garlic cloves.
Add the tomato puree and sauté.
Fry the chopped vegetables.
Add red wine and simmer.
Then add the passed or chopped tomatoes.
Season with salt, pepper, sweet pepper and basil. It is also dried basil.
Now cook the whole thing, maybe 5-10 minutes.
In the meantime make a roux: melt the butter in a small saucepan and sauté with the flour.
Deglaze with the milk and bring to a boil.
Stir in the cheese.
Bring to a boil and season with salt, pepper and nutmeg.
Now the lasagna is put together: Grease a mold and alternately fill with lasagna pasta, vegetable sauce and cheese sauce. At the end comes cheese sauce on it and then sprinkle grated middle aged Gouda over it.
A few more basil leaves on it.
Bake in the oven at 200 - 225 ° C top bottom heat for 40 minutes.