Vegetable and Bacon Lasagna
Ingredients
- For the béchamel sauce
- 2 Tbsps butter
- 2 Tbsps Pastry flour
- 400 milliliters Chicken broth
- 100 grams Crème fraiche
Preparation steps
Preheat the oven to 200°C (approximately 400ºF).
For the béchamel, melt the butter, stir in the flour and sauté briefly. Deglaze with the broth and season with salt and pepper.
Simmer over low heat, occasionally beating with a whisk. Stir in the créme fraiche.
Also, cook the lasagna noodles in salted water according to the package information until al dente. Rinse, drain and place on a damp cloth.
For the bechamel, rinse and peel the carrots and cut into slices with a crinkle cutter. Blanch the peas in salted water, drain and rinse with cold water for about 3 minutes.
Melt the butter in a saucepan and add the bacon and carrots. Sauté over medium heat for about 5 minutes. Season with salt and pepper.
Grate the Parmesan. Pour the béchamel sauce onto the vegetables along with the Parmesan and mix together. Grease a casserole dish and layer the vegetables and the lasagne sheets alternately.
Bake for about 25 minutes.
Serve hot.
