Veggie lasagne with white sauce
knife, cutting board, frying pan, whisk, saucepan, ovenproof pan, fine sieve
- 1 potatoes
- ½ tomato
- 1 carrots
- ½ onion
- ½ bell pepper
- cutting board
Cut the potatoes, carrots, tomato, bell pepper and onion into fine slices.
- 1½ tbsp olive oil
- frying pan
Heat the olive oil in a pan. Add the sliced onion and let it fry for 3 min. Add the tomato slices and keep them frying until they become soft.
- 4 cups liquid milk
- ¼ oz butter
- 4 tbsp flour
- 1½ tsp salt
- ½ tsp black pepper
- ¼ tsp white pepper
Now it's time to prepare a simple white sauce. In a large pan, add milk, a slice of butter and flour. Turn on the heat, start mixing until the sauce thickens. Reduce the heat and add black pepper, white pepper and salt. Mix for 1 more minute. Turn off the heat.
- 5 sheets lasagne pasta
- ovenproof pan
In a round ovenproof pan of 36cm/ 14inch diameter, start by placing the layers in the following order: a thin layer of the white sauce, 5 lasagne pasta sheets, white sauce, potatoes, white sauce, carrots and pepper, white sauce, 5 other lasagne pasta sheets.
Add the fried onions and tomatoes to the remaining white sauce and mix them well. Pour the mix in the pan. This is the final layer.
- dried herb mixture
- fine sieve
Sprinkle a little bit of dried herbs such as basil, thyme and basil and cover the top with bread crumbs.
Bake in preheated oven at 200°C for 35min. Bon Appétit!