Pasta dishes are always a good idea!
Prepare lasagne sheets in salted water until al dente, put them together on a dish rack and drain.
2. sauté the onions and garlic in hot oil and add the vegetables cut into small cubes – except for the tomatoes.
3. add tomatoes, season with vegetable stock extract.
Deglaze with red wine, add tomato puree, season with paprika, pepper, herb salt and herbs and simmer gently for half an hour with the lid closed.
5. to make the béchamel sauce, heat the butter, lightly toast the wholemeal flour in it, extinguish it with the milk, stirring all the time to avoid lumps.
Layer lasagne sheets, filling and sauce alternately in a greased gratin dish, finish with sauce.
7. bake in the oven at 225 °C for 45 minutes.
Sprinkle with grated cheese and bake for another 10 minutes.
The recipe comes from Ursula Peiter, St. Martin/St. Martin parish association.
Recipes from the Parish Kitchen – Volume Winter **