Vegetable lasagne

Ingredients

• 200 gLasagne sheets
• 200 gCourgette
• 200 gAubergine
• 150 gPeppers
• 150 gSpinach
• 400 gTinned tomatoes
• 100 gOnion
• 20 gOlive oil (2 tbsp)
• 500 mlMilk
• 30 gButter
• 30 gPlain flour
• 100 gMozzarella
• 40 gParmesan, grated
• Garlic, oregano, nutmeg, salt, pepper

How to make it

1. Slice the courgette, aubergine and pepper and fry them brown in the oil in batches, then salt.
2. Soften the onion and garlic, add the tomatoes and oregano, reduce for 20 minutes, stir in the spinach.
3. Melt the butter, stir in the flour, add the milk bit by bit until the béchamel thickens, season with nutmeg and salt.
4. Oven to 180 degrees. A little béchamel in the dish, then sheets, tomato sauce, vegetables, béchamel, and so on.
5. Finish with béchamel and lay the mozzarella and Parmesan on top.
6. Bake for 40 minutes until the surface is golden brown.
7. Rest for ten minutes, then cut.

One tip

Fried vegetables instead of raw is the difference between a lasagne and a bake in a puddle.

Nutrition per serving

Calculated from the ingredients, using values per 100 grams from USDA FoodData Central. The calories come from the macronutrients, not from the energy field of the database.