VEGETARIAN TOMATO LASAGNA

Photo by Amila C.
Adapted from facebook.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from facebook.com

Ingredients

  • 500 500

    500 g dry lasagna sheets

  • 50g 50g 7.5

    butter, 50g flour, 7.5 dl milk, nutmeg

  • some kalamata olives for decoration (optional)

Directions

Bechamel Sauce: In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes. Add the milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Tomato Sauce: Heat the olive oil, add finely chopped onion, grated carrot, grated celery root & crushed garlic. Stir occasionally and add a little water from time to time. Cook for 15 minutes or until vegetables are soft. Add tomatoes, oregano, salt & pepper. Cook further 30 minutes on low heat. In a baking pan layer lasagna sheets, bechamel sauce, tomato sauce & grated hard cheese. Repeat layers until you run out of ingredients. Bake for 30-40 minuter at 150 C (300 F) Decorate lasagna with chopped olives.

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