This vegetarian lasagna even meat-lovers will lick their fingers!
First time I made it, even my children said to re-make it one day. It contains lots of fresh vegetables, but in the combination you won’t miss the meat.
As lasagna pasta I prefer the ones without precooking. Therefor you will need enough liquid from the filling to cook nicely in the oven.
As grated cheese you can use the one you like most. I prefer a cheese mix from my local supermarket.
How to set up your lasagna you will find different versions in the internet. One starts with sauce, Bechamel, then lasagna pasta, the other with Bechamel, pasta, sauce. I have asked my Italian friend Giuseppe. The right way is starting with the pasta then the sauce and on top the Bechamel.
200 gr carrots
200 gr zucchini
200 gr celery root
1 red bell pepper
1 yellow bell pepper
4 garlic cloves
1 large onion
1 glass white wine
2 small canned tomatoes in cubes
Sweet paprika powder
some olive oil
200 gr grated cheese
For the Bechamel sauce:
60 gr butter
60 gr flour
800 ml milk
How to prepare it:
Cut all vegetables in fine stripes (Julienne).
In a large pot heat some olive oil on high and fry the vegetables on medium heat until soft. Deglaze with white wine. Season to taste.
Add the tomatoes and cook on medium heat with closed lit for 15 minutes.
In a pot melt the butter, add the flour and stir well. Add the milk while stirring until thickened. Add salt and nutmeg and stir well.
In a greased baking tin (15×20 cm) lay some lasagna pasta. Add some vegetable sauce, then some of the Bechamel sauce (appr. 4-5 tablespoons), sprinkle with 1-2 tablespoons of grated cheese.
Repeat with lasagna, vegetables, Bechamel and cheese.
End with lasagna, vegetables , a thick layer of the Bechamel sauce and finish with the rest of the grated cheese.
Bake in the preheated oven for 45 minutes at 180ºC.
Let cool for 15 minutes before serving.