Vegetable Lasagna

Ingredients

1 leek

250 g eggplant

250 g zucchini

1 bell pepper

350 g tomato

40 ml olive oil

1/2 tsp salt

1/4 tsp ground black pepper

50 g butter

40 g flour

500 ml milk

8 lasagna sheets

100 g parmesan cheese

1 pinch nutmeg



Cut the white part of the leek into rings. Peel the eggplant, remove the seeds from the pepper, and dice it along with the other vegetables. Place the vegetables in a large frying pan and simmer for 7-10 minutes, uncovered, stirring occasionally. The vegetables should be soft but not mushy. Add salt and pepper, stir, and remove from heat.

For the béchamel sauce, melt the butter in a small saucepan, add the flour, and heat until the mixture comes to a boil. Stir, but do not allow the flour to discolor.

Add a little cold milk and stir until smooth. Pour in the remaining milk, bring to a boil, and, stirring constantly, bring to a boil. Immediately reduce the heat to low and simmer for another 1-2 minutes. Season with salt, pepper, and nutmeg.

Grease the pan with butter and assemble the lasagna layers. Place a lasagna noodle first. Check the package instructions to see if pre-boiling is necessary. Spread some of the sauce evenly over the noodles, ensuring they are completely covered.

Now it's time for the vegetables. Spread them evenly over the sauce and top with another sheet of lasagna. Repeat 3-4 times. The last layer should be sauce, sprinkled with grated cheese. Cover the dish with foil and bake in an oven preheated to 180-190°C for 30-35 minutes. Remove the foil 10 minutes before the end of cooking to allow the top to brown.

Enjoy!