Vegetarian Lasagna

Ingredients

• ¾ x red pepper
• 6 x cherry tomatoes
• ¼ x yellow onion
• ½ x broccoli
• 1 x broccoli stalk
• 1 tbsp dairy free butter
• 1 tbsp plain white flour
• 5 dl milk
• 2 dl cheese
• 9 x lasagna sheets
• ½ x romaine lettuce
• ½ can corn

Method

1. In this dinner, you will use the carrot soup that you made earlier in this week's menu. If you make this as a single dish, you can use 3 dl chopped tomatoes and 2 cloves of garlic which you mix in a blender as a base.
2. Dice red pepper, cherry tomatoes, onions, broccoli and the broccoli stem and cook it together with the rest of the carrot soup. Simmer for 10 minutes.
3. Make white cheese sauce in another pan. Melt butter, add wheat flour and fry it for a couple of minutes. Pour over milk, cheese and stir well. Season to taste with salt and pepper.
4. In an ovenproof dish, start with one layer of vegetable sauce, one layer of cheese sauce and one layer of lasagne sheets. Repeat this until you run out of ingredients.
5. Top with cheese and bake the lasagne at 200 degrees celsius for 30-40 minutes.
6. Make a simple salad and enjoy!