Vegetable Lasagna

First prepare the vegetable sauce. Dice the vegetables, finely chop the onion and fry.

Add tomatoes and tomato paste, deglaze with red wine, season with oregano, basil, salt and pepper and simmer for about 15 minutes.

Peel and finely chop the garlic and add to the sauce.

For the bechamel sauce, melt the butter and gradually stir in the flour.

Pour in a little milk and break up small lumps of flour. Once the sauce is lump-free, pour in the remaining milk and cook, stirring constantly, until creamy.

Once boiling, stir in the Parmesan and season with a pinch of nutmeg and salt. Allow the béchamel sauce to cool and then stir the egg yolks into the cooled sauce.

Butter a baking dish and add layers of pasta sheets with the vegetable sauce and béchamel sauce.

Finally sprinkle with cheese and bake in the oven for about 45 minutes at 160 °C.

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