Vegetable Lasagna

Ingredients for Vegetable Lasagna

Instructions for Vegetable Lasagna

To prepare the Vegetable Lasagna recipe, please follow these instructions:

The quinea is boiled (about 8-10 min, as loose rice).

Milk ovens are baked; Butter melt, add a little flour, so the butter becomes a "thin dough". Keep the "dough" away from the heat while the milk is added, so the sauce does not clap. Milk is added and boiled. This is repeated until the sauce is "saturated" with milk or the desired amount of sauce is obtained. The fried cheese after taste is added with salt, pepper and muskat.
Stir throughout the cookie.

All vegetables are cut into suitable pieces (may be sliced). Potatoes and carrots are boiled for about 2 minutes, and then poured into a fireproof dish, where you have previously put some oil in the bottom, so it does not hang in. Store some of the boil water approx. 2 dl.

When the Quinea has been cooked, the rest of the ingredients are added to the refractory, and alternate between the sauce, vegetables, plates and boiling fluid, as you would do in a alm. lasagne.

On top, you may come. A mixture of a little feta cheese (almond cheese can be used), carrots, other grated vegetables. If this mixture is not used, the feta comes on top. At last come a covering layer of milk ointment and place the dish in the oven.

Bake for about 45 minutes at 200 degrees in hot air.

tips:
You can omit and add the vegetables you personally like best. The above is just an idea that has been tested. Make plenty of milk sauce. With the cheese in the sauce and the feta on top, you ensure a crisp surface. Pasta leaves are a good addition to this dish. Come and enjoy a spice in the dish, as the vegetables alone do not give the very deep taste experience.