Vegetable Lasagne Recipe
Ingredients
| pieces | 32 | |
| Olive oil | 8 Tablespoon | |
| Onion | 4 | |
| Garlic | 4 Clove (5gm), crushed | |
| Mushrooms | 200 Gram | |
| Leeks | 4 | |
| Capsicum | 2 | |
| Zucchini | 2 | |
| Eggplants | 2 | |
| Tomatoes | 4 | |
| Tomato Paste | 4 Tablespoon | |
| Oregano | 4 Teaspoon | |
| Bechamel sauce 800 g | ||
| Parmesan | 400 Gram | |
| Salt, pepper | ||
Directions
Boil the lasagne in salted water for 10 minutes until al dente.
Chop onions and leeks, slice all other vegetables.
Saute the vegetables in olive oil and garlic, season with salt, pepper and oregano.
Add the tomato paste and saute until the vegetables are cooked.
Cover the bottom of a heatproof dish with a layer of lasagne, cover with a layer of vegetables, topped with bechamel sauce.
Repeat 3 times.
Finish with a layer of lasagne covered with bechamel.
Sprinkle with grated Parmesan and bake in the oven for about 30 minutes until the surface turns golden
Chop onions and leeks, slice all other vegetables.
Saute the vegetables in olive oil and garlic, season with salt, pepper and oregano.
Add the tomato paste and saute until the vegetables are cooked.
Cover the bottom of a heatproof dish with a layer of lasagne, cover with a layer of vegetables, topped with bechamel sauce.
Repeat 3 times.
Finish with a layer of lasagne covered with bechamel.
Sprinkle with grated Parmesan and bake in the oven for about 30 minutes until the surface turns golden
Chef
