Easy Vegetable Lasagne

Easy Vegetable Lasagne

Time

30 Minutes

Serving

2 Person

Level

Easy

Calories

500-600 kcal/serving
Ingredients We Send

50 gram

Kashar

400 ml

Milk

1 unit

Carrot

1 unit

Leek

1 unit

Zucchini

1 unit

Onion

250 gram

Chopped Tomato

9 leaves

Lasagne

40 gram

Bechamel Sauce Mix


Ingredients From Your Kitchen

Black Pepper

Salt

Olive Oil


Kitchenware
  • Pan
  • Cutting Board
  • Grater
  • Oven
  • Ovenware
  • Knife
  • Pot
  • Aluminium Foil
Nutrition Values / per serving
Tarif
1

Set the oven to 200 degrees and run it. Boil 1 glass of water.

 

Chop the onion, carrot, leek and zucchini into small cubes. 

 

Grate kashar cheese.

2

Take a frying pan on the stove and add 1 tbsp olive oil. When the oil warms up over medium heat, start to sautée the onions. Add the carrots, leeks and zucchinis with the 2-minute break between each other and sautée.

3

Add the chopped tomatoes to the pan and stir. Make the salt-pepper adjustment. Add 1 tea glass from the boiling waterkeep stirring for 4 min.


4

Take a pot on the stove and pour the milk (all of it). Pour the bechamel sauce mixture inside and cook on medium heat, stirring until it gets thick.



5

Be sure that the ovenware you are making the lasagna is not too big. 

 

Lubricate the container with some drops of olive oil. Pour 1 tbsp of bechamel sauce to the base of ovenware is and soak it to all sides. 

 

Reserve a small amount of kashar cheese for topping. Place layers in ovenware regarding this order; lasagna leaf, bechamel sauce, tomato vegetable mix and kashar cheese respectively. Use all material equally for each level of lasagna. You must decide how many leaves of lasagna to spend, depending on the size of your ovenware.

 

Close the ovenware with aluminum foil. Bake in the oven covered for the first 10 minutes. At the end of this time, remove the foil and bake for 10 more minutes until it is fried.

 

Enjoy!