Vegetarian Lasagna

Ingredients

• 150g leek

• 200g zucchini

• 200g bell pepper

• 100g red onion

• 30g butter or margarine

• 30g flour

• 300ml whole milk

• 1 clove garlic

• 10g Italian herbs

• 5g salt and pepper

• 1 vegetable stock cube

• 300g vegetarian minced meat

• 600g canned diced tomatoes

• 200g lasagna sheets

• 160g grated cheese

Instructions

1. Preheat the oven to 200°C.

2. Slice the leek into fine rings and rinse well.

3. Cut the zucchini, bell pepper, and onion into small cubes.

4. Melt the butter in a small saucepan.

5. Add the flour and cook the roux for a few minutes until it looks slightly grainy, like sand.

6. Gradually add a little milk while stirring with a whisk until all the milk is absorbed.

7. If the béchamel sauce is too thick, add a bit more milk.

8. In another pan, fry the red onion with the garlic.

9. Add the bell pepper and leek and cook briefly.

10. Season with Italian herbs, salt, and pepper.

11. Add the vegetarian mince, diced tomatoes, and stock cube. Stir well.

12. Grease a baking dish and start with a thin layer of béchamel sauce.

13. Add a layer of the vegetable-mince mixture and then a layer of lasagna sheets.

14. Repeat the layers until all ingredients are used up.

15. Finish with a layer of béchamel sauce and sprinkle the grated cheese on top.

16. Bake the lasagna in the oven for about 45 minutes at 200°C until golden brown and bubbly.

Storage Advice: Store in an airtight container in the refrigerator for up to 3 days.

Nutritional information