Vegetable lasagna with carrots, leek and bechamel

Carrots and leek form the base of my vegetable lasagne. I soften the carrots with a little cane sugar before adding tomatoes and vegetable stock. Homemade béchamel goes between the pasta layers, with melted mozzarella on top.

Vegetarian lasagne with carrots and leek

Use the trimmed white and pale-green parts of the leek. Slice the carrots thinly so they soften along with the pasta sheets. Keep the sheets covered with sauce and check their packet instructions for the baking time.

Easy recipe

Vegetable Lasagne with Carrots, Leek and Béchamel

Vegetarian lasagne with carrots, leek, tomatoes and homemade béchamel, topped with mozzarella. An oven-baked meal for four.

Prep time

20 min

Cook time

40 min

Yield

4 servings

★ 4.5 · 4 ratings

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Ingredients

− 4 +

• 600 gcarrots, peeled
• 200 mlvegetable broth
• 160lasagna sheets (approx. 160g)
• 1 tbsp.cane sugar
• 100 gleek
• 1onion, about 100 g
• 1 cloveof garlic
• 400 canchopped tomatoes with basil
• 125mozzarella, 125 g drained weight
• salt, pepper, Italian herbs
• 1 tspolive oil
• 15 gbutter
• 10 gflour, about 1 tbsp
• 200milk, 1.5% fat
• seasoning

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Instructions

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1. Preheat the oven to 180°C conventional heat. Peel and thinly slice the carrots. Wash the leek thoroughly and slice into rings. Finely dice the onion and garlic. Heat the olive oil in a large pan and briefly soften the onion and garlic. Add the carrots and cane sugar and stir briefly to caramelise.
2. Add the leek and fry briefly. Pour in the vegetable stock and simmer for a few minutes. Add the tomatoes and season with salt, pepper and Italian herbs. Keep the filling moist so the pasta sheets can cook in the sauce.
3. For the béchamel, melt the butter in a saucepan. Stir in the flour, then gradually whisk in the milk. Bring to a simmer and stir until slightly thickened. Season with salt, pepper and nutmeg.
4. Spread a little vegetable filling over the base of a baking dish. Layer the pasta sheets, vegetables and béchamel, covering all the sheets well with sauce. Finish with vegetables and the remaining béchamel.
5. Bake for about 20 minutes. Drain and tear the mozzarella, scatter over the lasagne and bake for about another 20 minutes until the sheets are tender and the cheese lightly browned. The time may vary with the pasta sheets. Leave to stand for about five minutes before cutting.

Nutrition per serving

Calories

417 kcal

Protein

15.6 g

Carbohydrates

63.6 g

Sugar

19 g

Fat

12.3 g

Saturated fat

6.9 g

Fibre

7.5 g

Salt

1.2 g

Data source: USDA SR28

Recipe: Corinna · kitchensplace

Kitchen tip

Spread the vegetable filling right to the edges of the pasta sheets to avoid dry, hard corners. Let the finished lasagne stand for about five minutes before cutting so it is easier to portion.

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