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.
