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🍽️ Colorful Vegetable Lasagna

757 kcal · 30 min · 4 servings

Colorful Vegetable Lasagna Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Peel the carrots.
  2. 2. Slice the carrots into thin rounds.
  3. 3. Heat olive oil and one teaspoon of butter in a pan over medium heat.
  4. 4. Add the carrot slices to the pan.
  5. 5. Steam the carrots for about four minutes with the lid on.
  6. 6. Add the slightly thawed peas.
  7. 7. Steam the vegetables for another two minutes.
  8. 8. Stir in lemon juice.
  9. 9. Season the vegetable mixture with salt and pepper.
  10. 10. Grate the Parmesan.
  11. 11. Set aside two to three tablespoons of grated Parmesan.
  12. 12. Melt butter in a pot over low heat.
  13. 13. Sprinkle whole wheat flour over the melted butter.
  14. 14. Let the flour sweat briefly.
  15. 15. Gradually pour milk into the pot.
  16. 16. Stir constantly.
  17. 17. Bring the mixture to a boil.
  18. 18. Let the sauce simmer for about one minute.
  19. 19. Remove the pot from the heat.
  20. 20. Stir in four tablespoons of grated Parmesan.
  21. 21. Season the sauce with salt and pepper.
  22. 22. Add a pinch of nutmeg.
  23. 23. Grease a baking dish with butter.
  24. 24. Line the dish with whole wheat lasagna sheets.
  25. 25. Spread the béchamel sauce over the lasagna sheets.
  26. 26. Distribute some vegetables on top.
  27. 27. Cover with more lasagna sheets.
  28. 28. Spread sauce on the new sheets.
  29. 29. Repeat this process until all ingredients are used up.
  30. 30. Place small flakes of butter on the surface of the lasagna.
  31. 31. Sprinkle the lasagna with the two to three tablespoons of Parmesan.
  32. 32. Preheat the oven to 200 degrees Celsius conventional heat.
  33. 33. Bake the lasagna for 30 minutes.
  34. 34. Bake the lasagna until golden brown.
  35. 35. Cut the finished lasagna into four portions.
  36. 36. Serve the dish immediately.

Nutrition per serving