Vegetable lasagna

Stems of oregano (or 1 tsp dried oregano)

Ingredients · Servings 4

Method · 1 h 5 min

Peel the carrots and slice them. Trim the zucchini and slice it. Trim the leek, cut it into thin rings, wash thoroughly, and drain well. Melt the butter in a large non-stick frying pan and sauté the vegetables for 4–5 minutes. Pluck the oregano leaves, chop them, and sauté briefly. Season with salt, pepper, and nutmeg. Add 1 1/2 packages of béchamel sauce, bring to a boil briefly, and adjust the seasoning if necessary.
Halve the cherry tomatoes and coarsely grate the cheese. Preheat the oven to 200°C (180°C fan). Spread 4-5 tablespoons of the vegetable mix in a greased baking dish (approx. 30 x 18 cm) and cover with 3 lasagna sheets. Spread half of the remaining vegetable mix in the dish, top with 1/3 of the cherry tomatoes, and sprinkle with 1/3 of the cheese. Layer 3 lasagna sheets, the remaining vegetable mix, 1/3 of the cherry tomatoes, and 1/3 of the cheese. Cover with 3 more lasagna sheets and spread the remaining béchamel sauce evenly over the top. Sprinkle with the remaining cherry tomatoes and cheese.
Bake in a hot oven on the lowest rack for 35 minutes. Let it rest for about 5 minutes before serving. Pluck the basil leaves and sprinkle them over the lasagna.

Package of Béchamel sauce (250 ml)

Lasagna sheets (no pre-cooking required)