complete vegetable lasagna

Directions

1. We start with onions and carrots. ≈ 3 min
2. In equal proportions, meaning, for example, one large onion and one large carrot (or, equivalently, two medium carrots). ≈ 3 min
3. Everything is very small, so chop finely. ≈ 8 min
4. Furthermore, you can add the vegetables you prefer and have on hand. ≈ 3 min
5. Here, we see a version with zucchini (one medium-sized) and brown mushrooms (about 10-15), instead of or in addition to the zucchini. I also like to use (one large) eggplant. ≈ 3 min
6. Also, finely chop all the ingredients, and the mushrooms can be chopped very finely, which is more appealing to children (they prefer to eat them without having to chew too much). ≈ 8 min
7. In good-quality olive oil, sauté the onions and carrots with 2 bay leaves. ≈ 3 min
8. The carrots will add a subtle sweetness to the sauce, which will balance the acidity of the tomatoes. ≈ 3 min
9. Furthermore, the onions will not burn as easily. ≈ 3 min
10. Cook the onions until they are translucent, preferably with a slight golden color, and ensure that the carrots also take on a light brown hue. ⏱ ≈ 10 min
11. Once the onions and carrots are nicely browned, the remaining vegetables are added. ≈ 3 min
12. Simply grill them briefly as well. ⏱ ≈ 10 min
13. Next, add about 3 tablespoons of tomato paste and cook briefly until it takes on a light brown color. ≈ 3 min
14. Then, a jar of peeled Italian tomatoes and their juice is added. ≈ 3 min
15. Of course, you can also use fresh tomatoes and peel them beforehand. ≈ 8 min
16. However, canned tomatoes are more convenient, and, frankly, they are better than almost all the tomatoes available in France throughout the year. ≈ 3 min
17. The person preparing this dish in Bulgaria will, of course, use fresh Bulgarian tomatoes (which are, as everyone knows, among the best in the world). ≈ 3 min
18. Then, add the oregano and let it simmer over very low heat for about 1.5 to 2 hours. ⏱ 2 hr
19. For the béchamel sauce, melt a portion of butter (about 100g). ⏱ ≈ 7 min
20. Add one tablespoon of whole-wheat flour and brown sugar. ≈ 3 min
21. Deglaze with a cup of vegetable stock (prepared quickly), and then add a cup of cream. ⏱ ≈ 10 min
22. (Alternatively, you can simply use milk instead of the broth-cream mixture.) ⏱ ≈ 10 min
23. Season with salt, freshly ground black pepper, and grated nutmeg. ≈ 2 min
24. Bring to a boil for a few minutes. ⏱ ≈ 10 min
25. Grate some pecorino cheese (you can also chop it with a food processor, as it is quite hard). ≈ 8 min
26. Alternatively, you could use Emmental or Parmesan cheese, but the flavor will be different. ≈ 3 min
27. The mixture, which is half pecorino and half emmental, is also very good. ≈ 3 min
28. Season the vegetable sauce with fresh basil, salt, and, if desired, chopped garlic. ≈ 2 min
29. Next, assemble the lasagna: start by greasing a dish with olive oil, then layer the following: béchamel sauce, lasagna made with whole-wheat pasta (uncooked), vegetable and cheese sauce, alternating the layers. ≈ 3 min
30. Therefore, the final layer must be topped with cheese. ≈ 3 min
31. It is recommended to preheat the oven to approximately 180 degrees. ⏱ ≈ 10 min
32. After cooking for 20 to 30 minutes, you can then enjoy it;-) ⏱ 30 min