Ingredients

• 150g onions
• 1 clove of garlic
• 250g courgettes
• 200g mushrooms
• 150g carrots
• 1 red pepper
• 1 yellow pepper
• 2 Tbsp olive oil
• 1 Tbsp sugar
• 1 tin (210ml) chunky tomatoes
• salt, pepper
• 2 tsp dried herbs de Provence
• 30g butter
• 30g flour
• 150ml vegetable stock
• 300ml milk
• 125g grated cheese
• Grated nutmeg
• 9 lasagne sheets

Tips

Big thank you to Chantal and Marc for this recipe.

Instructions

Peel and finely chop the onions and garlic.

Wash the vegetables and dice evenly.

Heat the oil in a pan. Add the garlic and onions, sprinkle with sugar and sauté. Add the vegetables and sauté for approx. 5 minutes. Deglaze with the chopped tomatoes, bring to the boil and season with salt and pepper.

Stir in the dried herbs.

For the béchamel sauce: heat the butter, sauté the flour and deglaze with the stock and milk. Cook for approx. 5 minutes. Remove from the heat and season with salt, pepper and nutmeg.

Alternate layers of béchamel sauce, lasagne sheets and vegetables in a greased casserole dish. Finish with lasagne sheets and vegetables.

Sprinkle with cheese.

Bake in a preheated oven (200°C fan oven) for approx. 35 minutes.

Serve the vegetable lasagne with a green salad.