Recipe-Tip

Baked mediterranean vegetable Lasagna

• Cut 3 carrots, 1 red, 1 green paprika, 1 zucchini and 1 piece of leek into small cubes.
• Roast the brunoise vegetable slightly in olive oil, 3 spoons of tomato puree, fill it up with clear soup and cook it al dente.
• Flavor with fresh garlic, rosemary, oregano, basil and salt.
• Mix 2 spoons of flour in warm water, pour it into your sauce to get it thicker.
• Now pour some cream, so that the whole becomes creamy.

Cheese sauce:

• Sweat some flour with a piece of butter, fill up with clear soup, briefly boil up, taste, refine with cream.
• As cheese I recommend Parmesan, let it savour with moderate heat.
• Wipe butter in the entire stone-form. A third of the vegetable-sauce therein, put lasagna-dough onto it and cover it again with a layer of vegetable-sauce. Do that a couple of times, mix sauce and dough. On top present your cheese sauce.
• For a better flavor and taste let your lasagna relax and wait for a couple hours.
• Cover with fresh Parmesan and bake it by 180°C in the oven, until the surface gets gold-brown and a bit crusty.