Lasagna
portions
Ingredients
- 500 ml Milk
- 50 gr Butter
- 5 tbsp Flour
- 1 pcs Bay leaf
- 1 pcs Cloves
- 0.25 tsp Nutmeg
- 1200 ml Canned tomatoes
- 300 ml Water
- 70 gr Tomato puree
- 1 tbsp Rosemary
- 1 pcs Garlic cloves
- 4 tbsp Fresh basil
- 1 tsp Thyme
- 1 tsp Oregano
- 1 pcs Zucchini
- 1 cups Frozen peas
- 1 pcs Summer carrots
- 1 pcs Yellow onion
- 200 gr Frozen spinach
Method
- Take the spinach and peas out of the freezer to defrost for later
- Slice the zucchini, onion and carrot
- Create the two sauces: bechamel and tomato. You can start with either.
- For the bechamel, add the butter, the cloves and half the bayleaf to a small bot. Melt the butter and aromatize the spices, but don't brown the butter.
- Add flour to the butter to create a roux and cook it a little
- Turn off the heat and really slowly add the milk, stirring all the while. Only add splashes at first, to prevent forming lumps.
- Turn the heat back on and thicken the bechamel until desired consistency, flavour with salt and pepper
- For the tomato sauce, briefly glaze the onion and carrot in another pot with some olive oil before adding the canned and pureed tomato and water.
- Add the garlic, rosemary, thyme, oregano and bayleaf and simmer for an hour
- Remove the bayleaf before putting a stick blender into the sauce and smoothing it
- Prepare a large oven dish