Spring vegetable lasagne with béchamel & peas
Lasagne sheets are layered with a mixture of spring vegetables, béchamel sauce and peas and baked until golden brown. A light vegetarian main course for the spring season.
Prep Time 30 minutes mins
Cook Time 37 minutes mins
Total Time 1 hour hr 10 minutes mins
Course Main course
Cuisine Italian
Servings 2 People
Calories 520 kcal
For the béchamel sauce:
- 30 g Butter
- 30 g Flour
- 300 ml Milk
- Nutmeg Salt, pepper
For the vegetable filling:
- 1 Zucchini in slices
- 1 Carrot in slices
- 100 g Peas fresh or frozen
- 1 Shallot finely diced
- 1 Tbsp olive oil
Other:
- 6 Lasagne sheets without pre-cooking
- 50 g grated parmesan
Béchamel sauce:
Melt the butter, stir in the flour and sauté until light yellow.
Gradually stir in the milk until you have a smooth sauce.
Season to taste with nutmeg, salt and pepper.
Vegetable filling:
Fry the shallot in oil until translucent.
Add the zucchini and carrot and sauté for 5 minutes.
Fold in the peas and season with salt and pepper.
Layer and bake:
Spread a little béchamel in the baking dish.
Alternate layers of lasagne sheets, vegetables and béchamel.
Sprinkle with Parmesan and bake at 180°C fan oven for 30 minutes.
Calories: 520kcalCarbohydrates: 58gProtein: 18gFat: 22g
Keyword Béchamel sauce, Grüner Veltliner, Lasagne, Spring cuisine, Vegetable lasagna, vegetarian recipe, Wine pairing