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🍽️ Colorful Rainbow Lasagna: How to Make a Real Eye-Catcher

430 kcal · 60 min · 4 servings

Ingredients

• lasagna sheets
• 1 red bell pepper
• 1 orange bell pepper
• 1 yellow bell pepper
• 200 g broccoli
• 150 g purple red cabbage
• 50 g butter
• 3 tbsp flour
• 800 ml milk
• 1 tsp salt
• 1/2 tsp pepper
• 1/4 tsp nutmeg
• 200 g grated cheese

Instructions

1. 1. Wash the vegetables thoroughly.
2. 2. Cut each vegetable into thin strips or small cubes.
3. 3. Prepare the types separately to keep the colors distinct.
4. 4. Heat some olive oil in a large pan.
5. 5. Sauté the vegetables one after another.
6. 6. Follow the order of the rainbow colors.
7. 7. Cook each type for about 2 to 3 minutes.
8. 8. Season the vegetables with salt and pepper.
9. 9. Melt the butter in a pot.
10. 10. Stir the flour into the butter.
11. 11. Roast the mixture briefly until a light roux forms.
12. 12. Pour in the milk gradually.
13. 13. Whisk with a whisk until the sauce is creamy.
14. 14. Season the sauce with salt, pepper, and nutmeg.
15. 15. Preheat the oven to 180 degrees.
16. 16. Lightly grease a baking dish.
17. 17. Add a layer of béchamel sauce to the dish.
18. 18. Place a layer of lasagna sheets on top.
19. 19. Layer the sautéed vegetables by color.
20. 20. Add some sauce in between.
21. 21. Finish with lasagna sheets.
22. 22. Pour the remaining sauce over it.
23. 23. Top everything with grated cheese.
24. 24. Bake the lasagna for about 35 to 40 minutes.
25. 25. Take it out when the surface is golden brown.
26. 26. Let the lasagna rest for 5 minutes before serving.

Nutrition per serving

• kcal: 430
• Protein: 18 g · Fett/Fat: 25 g · Carbs: 34 g