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🍽️ Light Vegetable Lasagna

517 kcal · 30 min · 4 servings

Light Vegetable Lasagna Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the vegetables thoroughly and clean them.
  2. 2. Slice the spring onions into rings.
  3. 3. Slice the zucchini and carrots into thin rounds.
  4. 4. Peel the onion and chop it finely.
  5. 5. Pour hot water over the tomatoes.
  6. 6. Shock the tomatoes under cold water.
  7. 7. Remove the skin from the tomatoes.
  8. 8. Quarter the tomatoes and remove the seeds.
  9. 9. Dice the tomatoes finely.
  10. 10. Heat 30 grams of butter in a pan.
  11. 11. Sauté the onions in the butter.
  12. 12. Add the rest of the prepared vegetables to the pan.
  13. 13. Cook the vegetables for 5 minutes.
  14. 14. Stir in the diced tomatoes.
  15. 15. Season the mixture with salt, pepper, and thyme.
  16. 16. Melt the remaining butter in a pot.
  17. 17. Stir the flour into the butter.
  18. 18. Sauté the flour mixture briefly.
  19. 19. Pour in the milk while stirring.
  20. 20. Add the cream to the sauce.
  21. 21. Let the sauce simmer for 5 minutes.
  22. 22. Stir half of the cheese into the sauce.
  23. 23. Season the sauce with salt and pepper.
  24. 24. Wash the basil.
  25. 25. Chop the basil finely.
  26. 26. Grease a baking dish if necessary.
  27. 27. Spread some béchamel sauce on the bottom of the dish.
  28. 28. Place a layer of regular lasagna sheets on top.
  29. 29. Add a layer of vegetable sauce.
  30. 30. Add a layer of béchamel sauce.
  31. 31. Sprinkle some basil on top.
  32. 32. Repeat the layers with lasagna sheets and sauces.
  33. 33. Finish the lasagna with green lasagna sheets.
  34. 34. Cover the lasagna generously with the remaining béchamel sauce.
  35. 35. Sprinkle the remaining cheese on top.
  36. 36. Preheat the oven to 220 °C (convection: 200 °C; gas: setting 3–4).
  37. 37. Bake the lasagna for 30 to 40 minutes until golden brown.

Nutrition per serving