Vegetable Lasagna

Step by step

1. 1

   Cube zucchini, eggplant and bell pepper.

2. 2

   Finely chop onion and garlic.

3. 3

   Heat olive oil in a pan, sauté onion and garlic.

4. 4

   Add vegetables and sauté 8 min.

5. 5

   Add pureed tomatoes, season with salt, pepper and oregano, simmer 10 min.

6. 6

   Melt butter, stir in flour and briefly sweat.

7. 7

   Add milk while stirring, thicken béchamel.

8. 8

   Season with salt, pepper and nutmeg.

9. 9

   Layer vegetable sauce, lasagna sheets and béchamel alternately in a baking dish.

10. 10

    Finish with béchamel and cheese.