Vegetable lasagna


3 Peppers

1 Eggplant

3 Spring onions

3 Zucchini

1 Broccoli 1 head

200 gr Peas. Canned are great!

3 Carrots

Bechamel sauce (see recipe below)

300 gr Fresh Mozzarella or shredded mozzarella

200 gr of Parmesan or up to your taste

3 tbsp olive oil

Butter to taste

Salt and pepper.

500 gr Lasagna pasta

Béchamel sauce:

90 gr butter

90 gr of flour

1.2 liters of milk


Wash the vegetables and cut them in small squares. Fry the chopped spring onions in a frying pan with the oil, making them brown slowly over low heat.

Add all the vegetables (except the canned peas) zucchini, broccoli, carrots, peppers and eggplant and cook by stirring occasionally, removing the vegetables from the heat when they are still a little hard. Add to it the peas, salt and pepper and keep them aside.

You can use any vegetable that you have in your kitchen too.

Take your rectangle oven dish, pour the béchamel sauce to cover the bottom, add a layer of lasagna pasta.

Place a layer of vegetable cover, put some pieces of mozzarella and grated parmesan cheese, and cover all with the béchamel sauce.

Proceed to create another layer in the same way until all the ingredients are used up.

On the last layer of pasta pour again béchamel sauce and add on tp of it plenty of grated parmesan cheese and some pieces od butter over the top.

At this stage you can freeze it, or keep it refrigerated.

Bake it at 200 C° for 30 minutes. Wait 5-10 minutes prior to serving it otherwise you won’t be able to cut it.

Enjoy!! Serve it with a fresh feta salad


Mushroom lasagna from Kiki

INGREDIENTS for 6 people
500 gr of lasagna
1 kg mushrooms (Paris)
1 liter of bechamel sauce
90 gr butter
90 gr of flour
1.2 liters of whole milk
1 pack of dehydrated mushrooms (200-250 gr)
1 glass of white wine
1 onion
1 bunch of parsley
200 gr of Parmesan cheese
300 gr grated emmenthal
Olive oil
Ground Nutmeg
Salt pepper
For the béchamel sauce:
Melt the butter on the heat, add the sifted flour out of the heat, mix well with a
whisk, add the warm milk while continuing to mix , putting it back on the fire.
When boiling, put out of the heat and continue mixing. Add a pinch of grated or
ground nutmeg. Set aside.
Preparation of the mushrooms:
In a large stove, put the olive oil (2 Table Spoon), the onion and make to blond.
Add the mushrooms, ½ glass of white wine. Cook 10 minutes over medium heat,
add a little water if the mushrooms are too dry while cooking.

Pour a little bechamel into the bottom of the dish, place the lasagnas flat, side by
side, pour a little bechamel to cover the lasagnas, put the mushrooms, the fresh
parsley chiseled and grated cheese.
Repeat the same assembly 2 more times.
To finish, put 4-5 pieces of butter on top of the dish and finish with a little
Cook in the oven for about 35 min at 180 degrees. Wait 5-10 minutes before
Buon appetito from Kiki !!!