Vegetable Lasagna with Tomato Sauce

Pasta dishes are always a good idea!

Béchamel: Melt the butter in a hot saucepan, add the flour and sweat briefly. Add the spices, pour in the milk and stir well with a whisk. Allow to bubble once and remove from heat.

Carrots: Remove the skin from the carrots and grate coarsely. Mix with the Parmesan and the béchamel and season with salt.

Kukuruz: Rinse the corn kernels, mix well with the parmesan as well as the bechamel and season with salt.

Spinach: Clean the spinach leaves, blanch, rinse in iced water and dry. Chop coarsely, mix with the Parmesan and the béchamel and season with salt.

Butter a dish and spread the béchamel evenly on the bottom. Sprinkle the Parmesan cheese on top and place the pastry sheets on top.

Next, spread the finished carrot mixture evenly on top and cover with a layer of lasagna sheets.

As a second layer, spread the spinach mixture on the pastry sheets, again cover with lasagna sheets and lastly the corn mixture on the lasagna sheets form.

Finally, cover with lasagna sheets and spread the remaining bechamel evenly on top. Sprinkle with Parmesan and bake in a heated oven at 160 °C for 55 minutes.

Sauté shallots and garlic in clarified butter. Add the tomatoes with their juice and the herbs and cook for at least a minute.

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