Vegetable Lasagna

Ingredients

Lasagna 250 g

Bell pepper 300 g

Tomato 300 g

Eggplant 200 g

Zucchini 300 g

Cheese 200 g

Celery (stalks) 150 g

Onion 150 g

Vegetable oil

Salt

Pepper

For the Béchamel sauce:

Milk 1000 ml

Butter 100 g

Flour 5 tbsp

Salt

Pepper

Cut the eggplant into cubes. Salt, let sit for 30 minutes, then rinse in cold water (to prevent the eggplant from becoming bitter). Finely chop the onion and dice the zucchini.

Seed the pepper and cut into strips. Finely chop the celery. Dice the tomatoes. Fry the onion in vegetable oil. Add the zucchini and eggplant and fry for 5-7 minutes. Add the pepper and celery and fry for about 5 minutes. Add the tomatoes and fry for 2-3 minutes. Season with salt and pepper to taste.

Next, prepare the béchamel sauce. Melt the butter. When the butter is completely melted, add the flour and stir well. Then lightly fry. Pour in the milk in a thin stream, stir well, and bring to a boil. Heat until the sauce has the consistency of thin sour cream.

Be careful not to form lumps. Season the sauce with a little salt and a little nutmeg or garlic (to taste).

 Place lasagna sheets in a baking dish (it's recommended to carefully read the package instructions beforehand; some companies recommend boiling the lasagna sheets, while others recommend using dry sheets).

Spread half the vegetable filling on the sheets. Brush with sauce. Place the sheets on top and spread the remaining filling on top. Brush with sauce. Place the remaining sheets on top and pour the sauce over them. Bake in the oven at 180 degrees Celsius (350 degrees Fahrenheit) for 20 minutes. Grate the cheese on a medium grater. After 20 minutes, sprinkle the lasagna with cheese and bake for another 20-25 minutes.

Enjoy!