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🍝 Oven Lasagna Pockets with Colorful Vegetables

672 kcal · 30 min · 4 servings

Ingredients

• celeriac 350 g
• parsnips 4 pcs
• carrots 4 pcs
• hokkaido pumpkin 350 g
• onions, red 3 pcs
• rosemary, fresh 5 g
• thyme, fresh 20 g
• olive oil 4 tbsp
• salt pinch
• pepper, black ground pinch
• garlic cloves 1 pcs
• cherry tomatoes 1 kg
• red wine, dry 75 ml
• lasagna sheets 12 pcs
• gouda, young block 200 g
• organic lemons 1 pcs
• crème fraîche 200 g

Instructions

1. 1. Turn on the oven to 200 degrees Celsius with top and bottom heat.
2. 2. Thoroughly wash the celery, parsnips, and carrots.
3. 3. Peel the root vegetables and cut off the ends.
4. 4. Wash the pumpkin and cut it in half.
5. 5. Remove the seeds from the pumpkin using a spoon.
6. 6. Cut all the vegetables into cubes approximately one to two centimeters in size.
7. 7. Cut the onions in half and peel them.
8. 8. Slice the peeled onions into thin strips.
9. 9. Wash the herbs and shake them dry.
10. 10. Pluck the leaves or needles off the stems.
11. 11. Chop the herbs finely.
12. 12. Place the prepared vegetables on a baking sheet.
13. 13. Add three tablespoons of oil, salt, and pepper.
14. 14. Mix everything well so that the vegetables are evenly coated.
15. 15. Halve the garlic and place it cut-side up next to the vegetables.
16. 16. Place the tray in the oven for about 30 minutes.
17. 17. Turn the vegetables several times during the cooking process.
18. 18. Bring three liters of salted water to a boil in a pot.
19. 19. Wash the tomatoes and remove the hard stems.
20. 20. Cut the tomatoes in half.
21. 21. Cut the third onion in half and peel it.
22. 22. Dice the onion into small cubes.
23. 23. Heat the remaining oil in another pot over medium heat.
24. 24. Sauté the onion cubes until translucent.
25. 25. Add the halved tomatoes to the pot.
26. 26. Pour in the wine.
27. 27. Season the sauce with salt and pepper.
28. 28. Cover the pot.
29. 29. Let the sauce simmer for about 10 minutes until the tomatoes are soft.
30. 30. Pre-cook the lasagna sheets in the boiling salted water for approx. 4 minutes.
31. 31. The sheets should become pliable during this time.
32. 32. Place the cooked sheets in a large bowl of cold water.
33. 33. This prevents them from sticking together.
34. 34. Grate the cheese finely.
35. 35. Wash the lemon thoroughly.
36. 36. Zest about one teaspoon of lemon peel.
37. 37. Cut the lemon in half.
38. 38. Squeeze the juice from the lemon.
39. 39. Squeeze the roasted garlic cloves out of their skins.
40. 40. Mash the garlic with a fork.
41. 41. Mix the crème fraîche with the garlic and lemon zest in a bowl.
42. 42. Season the mixture with salt, pepper, and lemon juice.
43. 43. Remove the vegetables from the oven.
44. 44. Taste the tomato sauce one more time.
45. 45. Pour the sauce into a large baking dish.
46. 46. Pat the lasagna sheets dry with a cloth.
47. 47. Fill the sheets with the roasted vegetables.
48. 48. Add some of the crème fraîche mixture.
49. 49. Place the filled pockets snugly next to each other in the sauce.
50. 50. Sprinkle everything generously with the grated cheese.
51. 51. Bake the pockets in the hot oven for about 40 to 45 minutes.
52. 52. They are ready when they are golden brown and crispy.
53. 53. Enjoy your meal!
54. 54. Tip: The vegetables and the tomato sauce can be prepared a day in advance.
55. 55. If needed, extend the baking time for the lasagna by about 10 minutes to ensure it heats through.

Nutrition per serving

• kcal: 672
• Protein: 22 g · Fett/Fat: 32 g · Carbs: 75 g