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🍽️ Quick Vegetable Lasagna Recipe

796 kcal · 30 min · 4 servings

Ingredients

• Gouda, medium-aged block 100 g
• onions, yellow 2 pcs.
• garlic cloves 1 pc.
• zucchini 1 pc.
• soup vegetables 1 bunch
• oil 4 tbsp
• tomato paste 20 g
• salt pinch
• pepper, black ground pinch
• oregano, dried 0.25 tsp
• sugar 1 tsp
• tomatoes, chopped 800 g
• butter 40 g
• wheat flour, Type 405 40 g
• milk 400 ml
• nutmeg, ground pinch
• lasagna sheets 15 pcs.
• mozzarella 1 pc.

Instructions

1. 1. Remove the rind from the Gouda and cut the cheese into small pieces.
2. 2. Put the Gouda pieces into the mixing bowl and chop them for 5 seconds on speed 10.
3. 3. Empty the mixing bowl and set aside the crumbled Gouda.
4. 4. Halve the onion and peel it.
5. 5. Peel the garlic.
6. 6. Wash the zucchini, trim the ends, and cut it into pieces.
7. 7. Wash the soup vegetables, trim the ends if necessary, and peel them.
8. 8. Place the onion, garlic, zucchini, and soup vegetables into the mixing container.
9. 9. Chop the vegetables for 10 seconds on speed 6.
10. 10. Use a spatula to push the vegetables down from the sides of the container.
11. 11. Add oil and sauté the mixture for 4 minutes on the sauté setting without the measuring cup.
12. 12. Add tomato paste, 1 teaspoon of salt, 0.5 teaspoon of pepper, oregano, and sugar.
13. 13. Sauté the spice mixture for another 2 minutes on the sauté setting.
14. 14. Add the tomatoes.
15. 15. Place the cooking insert instead of the measuring cup as a splash guard on the mixing bowl lid.
16. 16. Cook the sauce for 20 minutes at 95 degrees Celsius on speed 1.
17. 17. Season the sauce to taste with salt and pepper.
18. 18. Pour the sauce into a separate bowl.
19. 19. Clean the mixing container.
20. 20. Preheat the oven to 190 degrees Celsius (top and bottom heat).
21. 21. Place the butter into the mixing container.
22. 22. Melt the butter for 3 minutes at 100 degrees Celsius on speed 1.
23. 23. Add the flour and cook it for 3 minutes at 100 degrees Celsius on speed 1.
24. 24. Add milk, salt, pepper, and nutmeg.
25. 25. Cook the Béchamel sauce for 6 minutes at 90 degrees Celsius on speed 2.
26. 26. Spread a thin layer of Béchamel sauce on the bottom of a baking dish.
27. 27. Place 2 to 3 lasagna sheets on top of the sauce.
28. 28. Add a few tablespoons of the vegetable sauce over the lasagna sheets.
29. 29. Repeat the layers with Béchamel sauce, lasagna sheets, and vegetable sauce.
30. 30. Always finish the layers with the vegetable sauce.
31. 31. Sprinkle the crumbled Gouda and mozzarella over the lasagna.
32. 32. Bake the lasagna in the preheated oven for approx. 30 minutes until golden brown.

Nutrition per serving

• kcal: 796
• Protein: 39 g · Fett/Fat: 42 g · Carbs: 68 g