Lasagna with winter vegetables

Name: lasagna with winter vegetables
Cook time: 30 min
Total time: 85 min
Yield: 4
Ingredients: 500 g yellow beet; 300 g celeriac; 300 g winter carrot; 690 g organic passata di pomodoro; 125 ml fresh cream; 2 el dried Italian herbs; 250 g fresh lasagne sheets; 200 g white cheese

Lasagne made of fresh lasagne with yellow beet, celeriac, winter carrot, passata di pomodoro, whipped cream and Italian herbs. Erover? Crumbled white cheese.

Ingredients

Kitchen Stuff

1 baking dish (20 x 30 cm, greased)

Directions

Preheat the oven to 180 ° C. Peel the raw beet and cut with a sharp knife into wafer-thin slices.
Peel the celeriac, halve and cut into wafer-thin slices. Cut the carrot into slices.
Boil the vegetables for 5 minutes in water with salt. Drain and collect 100 ml of cooking liquid.
Mix the passata with the whipped cream, the collected cooking liquid and the Italian herbs. Season with pepper and salt.
Spread a layer of tomato sauce over the bottom of the oven dish.
Cover with ¼ of the lasagne sheets, 1/3 of the vegetables and ¼ of the rest of the sauce. Make 2 more layers.
Cover the top layer with the rest of the lasagne sheets, the rest of the sauce and crumble the white cheese over it.
Bake the lasagna in the middle of the oven for about 55 minutes. Cover loosely with aluminum foil if the lasagne becomes too dark.