Lasagna with vegetables

Name: lasagna with vegetables
Cook time: 30 min
Total time: 55 min
Yield: 4
Cuisine: Italian
Ingredients: 2 fennel bulb; 400 g winter carrot; 2 twig rosemary needles; 2 Red onion; 250 g fresh green beans; 3 el traditional olive oil; 1 look anchovy fillets in canned oil; 250 ml fresh cream; 250 ml semi skimmed milk; 250 g fresh lasagne sheets; 300 g grated mature cheese

Lasagne with carrot, fennel, green beans and anchovies.

Ingredients

Kitchen Stuff

1 stir fry
1 low baking dish (20 x 25 cm)

Directions

Preheat the oven to 200 ºC.
Halve the fennel in the length and cut into thin slices. Cut the winter carrot into thin slices and roughly chop the rosemary. Cut the onion into rings.
Clean the green beans. Heat the oil in a stir-fry stir fry the fennel, carrot, green beans, onion and rosemary 3-4 min.
Pour a dash of water and let the vegetables be cooked for 5 minutes.
Drain the anchovies over a saucepan and heat the oil. Finely chop the anchovies and melt in the warm oil while stirring. Grease the oven dish.
Add the whipped cream and milk and simmer for 5 minutes. Spread a few spoonfuls of the thin cream sauce over the bottom of the greased oven dish.
Put 2 lasagne sheets on it. Divide a quarter of the vegetables, a few spoonfuls of cream sauce and the cheese. Repeat this sequence three times.
Spread over the last layer of vegetables and cream sauce the cheese.
Bake the lasagna in the middle of the oven for 20-25 minutes. Take the lasagne out of the oven and leave it for 5-10 minutes so that it becomes firm.