Time of preparation: 1 hour Difficulty: Middle
Ingredients (4 portions):
- Leek ________1
- Tomatoes____350 grams
- Zucchini _____400 grams
- Yellow Pepper __1
- Lasagna sheets
- Parmesan ____50 grams
- Butter ______ 50 grams
- Flour _______50 grams
- Milk ________700 ml
- Nutmeg _____a pinch 1. All vegetables cut in cubes, put in the big pan and fry on olive oil till they become soft.
2. For the béchamel sauce melt the butter in a pot with thick bottom, add flour, mix it and fry for several minutes constantly mixing so that flour won’t stick to the bottom. Add warm milk, mix well, cook on low flame till it boils, after add salt and nutmeg, cover with the lid and cook for 15 minutes (till it becomes dense).
3. On the bottom of baking dish put three table spoons of béchamel, lay the first layer of lasagna sheets (it’s better if they don’t overlap), cover with béchamel, spread vegetables, put salt and pepper to taste. Repeat layers till all ingredients are used, sprinkle with parmesan. Bake on 180C (350F) for 30-35 minutes.
The main virtue of this lasagna is that all vegetables cook together, on contrast with more complicated recipes with potatoes and aubergines, where all ingredients must be prepared separately