Vegetable lasagna with fennel, zucchini, and mushrooms

Based on 1 ratings

ccb

Community Member

Difficulty

Easy 👌
20
min.
Preparation
25
min.
Baking
5
min.
Resting

Ingredients

Servings:-3+
lasagna noodles
40 g flour
40 g butter
600 ml milk
150 g cheese
zucchini
200 g button mushrooms
200 g fennel
10 g thyme
400 g canned crushed tomatoes
shallots
1 clove garlic
salt
pepper
nutmeg
olive oil

Utensils

  • pot
  • whisk
  • cutting board
  • knife
  • frying pan
  • baking dish
  • Step 1/5

    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.
    • 40 g flour
    • 40 g butter
    • 600 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

    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.
    • zucchini
    • 200 g button mushrooms
    • 200 g fennel
    • shallots
    • 1 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

    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.
    • 10 g thyme
    • 400 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

    • lasagna noodles
    • 150 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!

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

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