Vegetable lasagna with fennel, zucchini, and mushrooms

Step 1/5

• 26⅔ g flour
• 26⅔ g butter
• 400 ml milk
• nutmeg

• pot
• whisk

Preheat oven to 180°C/350°F convection. Prepare the béchamel sauce. To do so, heat the butter in a saucepan and once it is completely dissolved, add the flour. Stir well and if necessary reduce the heat a bit so it won't become sticky. Add milk and bring to a boil, continuing stirring. Tip: If you heat the milk slightly beforehand, it will go even quicker! Season to taste with salt, pepper and nutmeg. If desired, add approx. 50g of cheese to the sauce.

Step 2/5

• ⅔ zucchini
• 133⅓ g button mushrooms
• 133⅓ g fennel
• 1⅓ shallots
• ⅔ clove garlic

• cutting board
• knife

Cut zucchini lengthwise into quarters and remove the seeds in the middle. Then cut into small pieces of approx. 0,5 cm/1/4 in. Halve mushrooms and cut into pieces as well. Cut the fennel into thin strips. Finely chop the shallots and mince garlic.

Step 3/5

• 6⅔ g thyme
• 266⅔ g canned crushed tomatoes
• salt
• pepper
• olive oil

• frying pan

Heat oil in a frying pan. Sauté shallots and garlic and add the vegetables. After about 5 – 10 min., add the canned chunky tomatoes. Season with salt and pepper. Pluck fresh thyme and add it to the pan as well. Then let it all simmer down for approx. another 5 min.

Step 4/5

• 6 lasagna noodles
• 100 g cheese

• baking dish

Spread about a third of the béchamel sauce in the baking dish. Add the first three lasagna sheets. Spread half of the vegetables on top. Again add three lasagna plates and cover with another third of the béchamel sauce. Repeat this process and finally cover with the rest of the sauce. Finally, add the cheese on top of the lasagna and bake in the oven for approx. 25 min.

Step 5/5

Then remove from the oven and let rest for approx. 5 min. Then serve and enjoy!

Enjoy your meal!