Vegetable lasagna
Photo credit: www.1000rezepte.de
For 4 people
Ingredients
250 g lasagne sheets
2 carrots
1/4 celery bulb
1/2 stick leek
2 zucchini
3 beef tomatoes
1/2 bunch parsley
2 onions
2 garlic cloves
4 tablespoons Brändle vita sunflower oil
1/8 l vegetable broth
1 glass white wine
Paprika powder
Pepper
Salt
Nutmeg
150 g crème fraîche
250 g Emmental
Preparation
- Pre-cook lasagna sheets until al dente.
- Clean and wash vegetables. Peel carrots and celery bulb, cut into sticks or coarsely grate. Cut leek into strips. Halve zucchini lengthwise and cut into slices.
- Scald beef tomatoes with boiling water, peel off the skin and dice.
- Finely chop the parsley. Peel onions and garlic cloves, dice finely and sauté in hot oil.
- Add the parsley and the rest of the vegetables. Pour vegetable broth and wine, season with paprika powder, pepper, salt and a little nutmeg and cook the gan-ze for 12-15 minutes.
- Finally, fold in the crème fraîche and season again to taste.
- Grate the cheese. Coat four lasagna dishes or sufficiently large casserole dishes with oil.
- In the mold, alternately layer the vegetable mixture, some grated cheese and la-sagne leaves. Sprinkle a little more cheese on the top layer of vegetables and bake the lasagna in a preheated oven at 190 °C for 35-40 minutes.
Nutritional values
742.0 kcal(3106.0 kJ) I 31.8 g protein I 43.4 g fat I 55.2 g carbohydrates
