🍝 Vegetable Lasagna with Béchamel Sauce

Name: Vegetable Lasagna with Béchamel Sauce
Total time: 90 min
Yield: 4 servings
Ingredients: 1 celery stalk (peeled, sliced); 2 shallot(s) (finely diced); 1 garlic (finely diced); 20 g ginger (fresh, finely diced); 4 tbsp sugar (brown); 300 g tomato(es) (fresh, halved, diced); 200 ml tomato(es) (passata); 1 zucchini (halved, seeded, sliced); 1 bell pepper(s) (seeded, cut into diamonds); 1 sprig(s) thyme (fresh); 7 leaves basil (fresh, cut into strips); 1 pinch(es) sea salt and pepper; n. B. chili pepper(s) (chopped); 35 g butter; 30 g flour; 400 ml vegetable broth; 125 ml whole milk; 60 ml cream; 60 g parmesan (grated); 50 g cheese (grated); 6 lasagna sheet(s)

410 kcal · 90 min · 4 servings

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Ingredients

1 celery stalk (peeled, sliced)
2 shallot(s) (finely diced)
1 garlic (finely diced)
20 g ginger (fresh, finely diced)
4 tbsp sugar (brown)
300 g tomato(es) (fresh, halved, diced)
200 ml tomato(es) (passata)
1 zucchini (halved, seeded, sliced)
1 bell pepper(s) (seeded, cut into diamonds)
1 sprig(s) thyme (fresh)
7 leaves basil (fresh, cut into strips)
1 pinch(es) sea salt and pepper
n. B. chili pepper(s) (chopped)
35 g butter
30 g flour
400 ml vegetable broth
125 ml whole milk
60 ml cream
60 g parmesan (grated)
50 g cheese (grated)
6 lasagna sheet(s)

Instructions

1. Heat the olive oil in a pot.
2. Add celery, onions, garlic, and ginger to the hot oil.
3. Sauté the vegetables briefly.
4. Stir in the brown sugar and let it caramelize slightly.
5. Season the mixture with salt.
6. Add the fresh tomatoes and the puréed tomatoes.
7. Bring the sauce to a boil.
8. Add the remaining vegetables to the sauce.
9. Season to taste with salt, pepper, and chili.
10. Add the herbs to the sauce.
11. Remove the sauce from the heat so it does not continue to cook.
12. Melt the butter in a clean pot.
13. Dust the melted butter with flour.
14. Stir the flour into the butter briefly.
15. Deglaze the mixture gradually with broth.
16. Add milk while stirring constantly.
17. Add cream while continuing to stir.
18. Stir half of the grated Parmesan into the sauce.
19. Bring the béchamel sauce to a boil.
20. Season the béchamel sauce with salt and pepper.
21. Grease the baking dish with butter.
22. Add a layer of béchamel sauce to the bottom of the dish.
23. Add a layer of vegetable sauce.
24. Place a lasagna sheet on top.
25. Repeat the layers until all ingredients are used up.
26. Sprinkle the remaining Parmesan over the top layer.
27. Sprinkle the other grated cheese over it.
28. Preheat the air fryer to 180 °C.
29. Place the baking dish into the air fryer's Quick Clean Basket.
30. Bake the lasagna for 30 to 35 minutes.

Nutrition per serving

kcal: 410
Protein: 15 g · Fett/Fat: 21 g · Carbs: 39 g