← All recipes

🍝 Colorful Vegetable Lasagna

450 kcal · 30 min · 4 servings

Ingredients

• 40 g Butter
• 40 g Wheat flour Type 1050
• 0.5 l Milk (1.5% fat)
• 60 g Cheese (Montello)
• Nutmeg
• 2 Tomatoes
• 2 Carrots
• 3 Bell peppers (red, yellow and green)
• 2 Zucchini
• 150 g Mushrooms
• 2 Garlic cloves
• 2 tbsp Olive oil
• 12 Whole grain lasagna sheets
• 125 g Mozzarella

Instructions

1. 1. Melt the butter in a pot.
2. 2. Stir in the flour and let it sweat briefly.
3. 3. Pour in the milk while stirring continuously.
4. 4. Simmer the sauce over low heat for about 10 minutes until it thickens.
5. 5. Remove the pot from the heat.
6. 6. Grate the cheese and stir it into the sauce.
7. 7. Season the sauce with salt, pepper, and nutmeg.
8. 8. Wash the tomatoes and cut out the hard stem area.
9. 9. Cut the tomatoes into small cubes.
10. 10. Peel the carrots and halve them crosswise.
11. 11. Slice the carrots thinly or use a grater.
12. 12. Wash the bell peppers, halve them, and remove the seeds.
13. 13. Cut the bell peppers into thin strips.
14. 14. Wash the zucchini and slice it thinly.
15. 15. Clean the mushrooms and slice them as well.
16. 16. Peel the garlic and chop it finely.
17. 17. Sauté the carrots, peppers, and garlic briefly in hot oil.
18. 18. Season the vegetables with salt and pepper.
19. 19. Remove the vegetables from the heat.
20. 20. Spread a layer of the cheese sauce on the bottom of a baking dish.
21. 21. Place a layer of lasagna sheets on the sauce.
22. 22. Spread a layer of the sautéed vegetables, mushrooms, zucchini, and tomatoes over the pasta.
23. 23. Place another layer of lasagna sheets on top.
24. 24. Repeat the layers until all ingredients are used up.
25. 25. Cube the mozzarella and sprinkle it over the top layer.
26. 26. Preheat the oven to 200 °C (180 °C with fan or gas mark 3).
27. 27. Bake the lasagna for about 45 minutes until golden brown.

Nutrition per serving

• kcal: 450
• Protein: 20 g · Fett/Fat: 22 g · Carbs: 45 g