Vegetable Lasagna
Eggplant, zucchini, pepper and spinach lasagna with béchamel and gratinéed cheese. Freezes in portions.
- Total
- 75 min
- Prep
- 35 min
- Servings
- 6
- Difficulty
- Medium
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Ingredients
Serves 6
- lasagna sheet12
- eggplant1
- zucchini1
- red bell pepper1
- onion1
- spinach5.25 oz
- crushed tomato14 oz
- milk3.25 cup
- flour2 oz
- butter1.75 oz
- grated cheese5.25 oz
- nutmeg1 pinch
- olive oil4 tbsp
- salt2 tsp
Method
- 1
Cook the lasagna sheets according to the package (or hydrate them if pre-cooked).
- 2
Dice the onion, eggplant, zucchini and pepper and sauté in the olive oil 15 minutes. Add the spinach and crushed tomatoes and cook 10 minutes. Salt.
- 3
For the béchamel, melt the butter, add the flour 2 minutes and pour in the milk gradually, stirring until thick. Add the nutmeg and salt.
- 4
Preheat the oven to 200 °C (400 °F). Assemble layers of pasta, vegetables and béchamel, finishing with béchamel and the grated cheese.
- 5
Bake 25 minutes and broil 5 more minutes.
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