total 800g: carrots, broccoli, kohlrabi, peas, snow peas, green onions
30g butter
30g flour
500ml milk
something TK herbs (dill, parsley, basil, chives, cress, sorrel)
250g lasagne sheets ground
200g Emmental
salt
pepper
nutmeg
Clean vegetables and cut into cubes / Rings . In the meantime, a large pot of salted water to a boil. The vegetables and blanch 3 minutes then drain in a colander and rinse with cold.
Melt the butter in a saucepan, stir in the flour and fry. Pour the cold milk and strong . Stir Béchamel sauce boil 5 minutes. Then season with salt, pepper and nutmeg. Stir in the herbs.
the oven to 200 ° C preheat.
a greased baking dish and layer the vegetables into the béchamel sauce and lasagna sheets. Complete with lasagne sheets and begin with the uppermost layer is spread with béchamel sauce. The Swiss cheese on top and bake in the oven for about 25 minutes.
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