Name: Vegetable Lasagna
Cook time: 70 min
Total time: 70 min
Yield: 1 Servings
Ingredients: 3 Zucchini; 2 Karotten; Etwas Basilikum; 2 EL Bio GemüseBrühe; 1 Glas Bio GemüseSoße; 1 Zwiebel (1); 1 Knoblauchzehe (1); Etwas Bratolivenöl; 0,5 L Milch; 30 g Butter; 40 g Dinkelmehl; Etwas Salz; Etwas Muskat (1); 300 g Dinkel Lasagne-Platten; 200 g geriebener Mozzarella oder junger Gouda

Cook time

Wash zucchini and carrots and cut into fine cubes
Wash basil and chop finely
Peel onion and garlic and chop finely
Heat roasting olive oil in a pan and sauté vegetables with onions, garlic, and basil until well browned
Deglaze with HistaFood Organic Vegetable Sauceand stir well
Stir in 2 tbsp HistaFood Organic Vegetable Brothand season to taste
Remove from heat and set aside
Melt butter in a pot
Quickly stir in spelt flour to prevent lumps
Stir constantly and roast lightly, then slowly stir in milk
Season with salt and nutmeg and bring to a boil while stirring constantly
Remove from heat and set aside as well
Preheat oven to 200° C top/bottom heat
Spread some vegetables in a baking dish greased with roasting olive oil
Layer with lasagna sheets, then spread more vegetables and then béchamel sauce on top
Continue layering until ingredients are used up
Cover the top layer of lasagna sheets only with béchamel sauce, then spread grated cheese on top
Place the dish in the oven and bake for approx. 40 minutes
Remove from oven and serve warm

Note

We exclusively use ingredients from the SIGHI list, category 0 and 1. Please always be mindful of your individual tolerance.

Vegetable Lasagna

Cook time

Note

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