Vegetable Lasagna (serves 2)
2 people
00h 00
Ingredients
- 6 lasagne sheets
- 50 g courgette (1/4 small courgette)
- 50 g aubergine (1/8 small aubergine)
- 50 g green pepper (1/2 small pepper)
- 50 g red pepper (1/4 medium pepper)
- 50 g button mushrooms (4 small)
Method
- Boil the lasagne sheets in water or soak in water if you are using pre-cooked lasagne.
- Meanwhile, cut the red pepper and the green pepper into thin strips, and the courgette, aubergine and turnip into thin slices and thinly slice the mushrooms.
- Place the ingredients in the tray in the following order to make the lasagne: first, a base of prepared lasagne sheets; then a layer of vegetables with a pinch of salt; and finally a layer of Béchamel sauce. Repeat the process one more time.
- Finish with another layer of pasta sheets and cover these with a little Béchamel sauce, so that they don't dry out during cooking. Cover and cook in the oven for 20 minutes at 200ºC.
- Finally, add another layer of Béchamel sauce and grated cheese on top.
- Grill, without covering, for 5-6 minutes at 230ºC until golden brown and bubbling.
- For the Béchamel sauce: 1. Melt the butter in a frying pan, taking care not to let it burn. 2. Add the flour and stir until it is properly mixed. Leave to cook over a low heat for a minute. 3. Slowly pour in the milk into the mixture, continuing to stir vigorously, over a medium heat. 4. Once all the milk has been added keep stirring for a few more minutes to finish cooking the flour. 5. Finally add salt to taste, pepper and nutmeg.