Ingredients
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
Preparation:
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
symphoniebysylvie.com 