Lasagna with summer vegetables

60 minutes preparation and cooking time
Serves 4
Cheese: Lustenberger 1862 fruity and tangy


  • 1 block of Lustenberger 1862 cheese (220 grams), grated
  • 1 pepper
  • 1 zucchini
  • 1 broccoli
  • 3 tomatoes
  • 50 grams of butter
  • 50 grams of flour
  • 3/4 liter milk
  • Salt, pepper, paprika, cayenne pepper
  • Lasagna noodles


  1. Wash the pepper, zucchini, broccoli and tomatoes and cut into small pieces.
  2. For the cheese sauce, melt the butter in a frying pan, add the flour and cook briefly while stirring constantly. Stir in the milk, bring to a boil and season well. Stir in the Lustenberger 1862 but do not let it boil.
  3. Grease a baking dish and fill with the lasagna noodles, vegetables and cheese sauce in layers. Bake for 35-40 minutes at 200 degrees Celsius (355 F) in a pre-heated oven.

Write a comment