6 turnips (turnips)
1 red onion
50 gr butter
60 gr flour
750 ml milk
1 bay leaf
Pepper and salt
2 tablespoons honey
1 pack of lasagna sheets
100 grams of grated cheese
Grease a baking dish with butter and preheat the oven to 200 degrees. Peel the turnips and parsnips. Cut into small pieces and peel both onions. Pin the bay leaf to the onion half with the help of the cloves. Place the onion in a saucepan filled with the milk and let it steep gently over low heat.
Heat the butter in a small pan and once the butter has melted, add the flour. Stir well with a wooden spoon and let it cook for a few minutes. Keep stirring every now and then, so the ‘flour taste’ disappears. Let the mixture, called roux, cool.
Remove the onion half with cloves and bay leaf. Gradually pour the hot milk into the cooled roux. Keep stirring with a whisk until all the milk has been added. Let it thicken slightly over low heat and season the bechamel sauce with salt and pepper.
Heat olive oil in a large frying pan and fry the red onion, turnips and parsnips for about 4 minutes. Add the honey and cook for another minute. Season with salt and pepper.
Start with a layer of béchamel sauce, then lasagna sheets and on top of that turnip and parsnip mixture. Repeat until everything is used up and sprinkle generously with grated cheese. Bake the lasagna for about 20 to 30 minutes, until the cheese is golden brown and the lasagna sheets are cooked.
Source: Leukerecepten by leukerecepten-nl.
*The article has been translated based on the content of Leukerecepten by leukerecepten-nl. If there is any problem regarding the content, copyright, please leave a report below the article. We will try to process it as quickly as possible to protect the rights of the author. Thank you very much!
*We just want readers to access information more quickly and easily with other multilingual content, instead of only having information available in a certain language.