Lasagne Sheets with Vegetables and Herb Sauce

24 lasagne sheets

Herb sauce
2 cloves garlic (pressed)
1 small onion (finely chopped)
1 tbsp. butter
1 tbsp. flour
250 ml vegetable soup
250 ml sour cream
1 bunch chives (finely chopped)
1/2 bunch parsley (finely chopped)
1 tbsp. each chervil and marjoram (finely chopped)
salt, pepper

800 g mixed vegetables such as kohlrabi, spring onions, radishes cut into fine strips or slices.
2 tbsp. butter



Cook lasagne sheets in salted water until al dente, drain and rinse in cold water.
Sauce: Sauté garlic and onion in butter, dust with flour and deglaze with soup. Reduce a little, add cream and bring to the boil. Add the herbs and season.
Fry the vegetables in the butter until al dente.
Heat the lasagne sheets briefly in the sauce and arrange on warmed plates. Arrange the vegetables on top and serve immediately.