Recipe tip from Mrs. Stip... Vegetarian lasagna...

There's nothing like homemade lasagna. The taste, the structure, the smell, the love with which I make it. Nothing is more delicious than homemade! With a lot of fresh vegetables and herbs, I prefer to make a large baking dish because there is some work going into it, but the advantage is that I can immediately put a stock in my freezer. Always useful when I don't have a lot of time to cook and, moreover, much tastier than a ready-made tray from the supermarket.

With this recipe you can really go in all directions in terms of vegetables, just choose those you prefer.

What do you need for this?

350 g vegetarian crumb
700 g diced vegetables (I use for this. onion, leek, celery, carrot, pumpkin, sweet pointed peppers and zucchini)
Herbs to my own taste (I often use oregano, basil and tarragon)
Look (pressed)
Chilli flakes or tabasco if you want some spice in
3 cans of tomato cubes
1 can of tomato paste
Vegetable fat and/or olive oil for baking
500 ml bechamel sauce made from whole milk or cream and instant-roux
Pre-cooked lasagna sheets
Grated cheese

Working method:

Put the fat in the cooking pot.
Briefly fry the vegetarian minced meat.
Please note that it does not stick.

Add the vegetables, garlic and herbs and stir everything well.
If necessary, add a little grease.
Bake well until the vegetables start to release their scents and flavors.

Add the diced tomatoes with juice and tomato paste.
Stir well and simmer gently.
Stir regularly to prevent burning.

Also check occasionally if the carrot and pumpkin cubes are already cooked (these are quite hard vegetables and require a longer cooking time than the other vegetables in this dish).

Make a bechamel sauce of 500 ml whole milk and roux.
The sauce may be quite thick.