Vegetable lasagna

Updated at: Mon, 23 Oct 2023 15:01:38 GMT

Step 1

1. Soak the lasagne sheets in half water-half milk (extra milk) in a small tray. 2. Slice the leaks and the celery very thinly (<1mm). Peel, half and slice the carrots very thinly. Chop the onions finely. 3. Sautè the onions in the olive oil for 5 minutes or until slightly brow. 4. Add the carrots, sautè for 2 more minutes, then add the brown sugar, caramelise further for 2 minutes. 5. Add the leeks and celery and mix, cook for 6 minutes or until soft. 6. Meanwhile melt the butter in a small pot. Add the flour, mix with a whisk until you get a sand-like roux. Slowly add the milk bit by bit while mixing. This is your besamel. Season with salt, a small amount of cracked pepper, a very small amount of nutmeg. Slowly cook until thickened. 7. Deglaze the vegetables with the white wine, add the vegetable stock cubes and 250 ml water. Add the finely chopped herbs. 8. Cook further for 2 minutes, then add the spinach and cook until wilted. 9. Pour off the water-milk bath from the lasagne sheets and take the sheets out from the tray. Start the assembly with a thin layer of vegetables, cover it with a layer of lasagne sheets, then with a thin layer of besamel, then repeat all layers (about 4-5 full layers in total). Finish with a layer of lasagne sheets and a thick layer of besamel on top. 10. Pop it into a preheated oven at 225°C and bake it until the besamel on the surface starts to harden (around 15 min), then sprinkle it with grated cheddar. Bake until the cheddar is nice and brown.

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