Vegetable lasagne

Name: Vegetable lasagne
Prep time: 1 h
Cook time: 1 h 30 min
Total time: 3 h
Yield: Serves 6
Cuisine: Italy
Ingredients: 3 eggs, lightly beaten; 1 teaspoon salt; 300 g (10 oz) plain flour; 1 sprig of fresh thyme; 1 small onion, sliced; 100 g (3¼ oz) Gruyère cheese, grated; 80 g (2¾ oz) Gruyère cheese, grated; ½ cauliflower, cut into florets; 25 g (¾ oz) plain flour; 25 g (¾ oz) unsalted butter; 200 g (6½ oz) carrots, diced; 500 ml (16 fl oz) milk; ¼ teaspoon ground nutmeg; 1 bay leaf; 75 ml (2½ fl oz) cream; 4 ripe tomatoes, peeled, seeded and chopped; 250 g (8 oz) small broccoli florets; 30 ml (1 fl oz) olive oil

Preparation info

Serves
6

Difficulty
Medium
Ready in
3 hr

Appears in

Pasta

By Le Cordon Bleu

Published 1998

About

Try this deliciously different lasagne with its crunchy vegetables and cheese sauce with a hint of nutmeg Making your own pasta is both enjoyable and satisfying.

Ingredients

Pasta

300 g (10 oz) plain flour
1 teaspoon salt

Europe
Italy
Main course
Mediterranean
Vegetarian
Pasta

Method

To make the pasta, follow the method in the Chef’s techniques, dividing the dough into four pieces before passing through the pasta machine to a thickness of 1-2 mm (1/16 to ⅛ inch). Cut the sheets with a sharp knife into strips about 8 x 15 cm (3 x 6 inches) long.
Bring a large pan of salted water to the boil. Add a splash