VEGETARIAN

Vegetable Lasagna with Eggplant

⏳ Time

50 minutes

🥕 Ingredients

🍽️ Servings

Description

When sautéing the vegetables, I add 2–3 tablespoons of cream — this makes the vegetables juicier and gives them a slightly different flavor.

Ingredients

Eggplants - 8.8 oz
Courgette - 8.8 oz
Tomatoes - 1 piece
Orange Bell Peppers - 1 piece
Orange Bell Peppers - 1 piece
Carrot - 2 pieces
Salt - to taste
Ground Black Pepper - to taste
Milk - 20 fl oz
Wheat Flour - 1.4 oz
Butter - 1.4 oz
Cheese Spread - 7.1 oz
Ready-made dry lasagna sheets - 15 pieces

Step by Step guide

Step 1

Grease the baking tray with oil.

Step 2

Chop all the vegetables and sauté for 7–10 minutes. Season with salt and pepper.

Step 3

To make the sauce, melt the butter and add the flour (sifting it in is best to avoid lumps). Gradually pour in the milk while constantly stirring. Bring to a boil. Then reduce the heat and simmer until it thickens to the consistency of sour cream.

Step 4

If the sheets need to be boiled, place them in a deep bowl and cover with hot water for about 10-15 minutes. Lay the sheets on a baking tray, spread sauce over them, and add vegetables. Repeat this process, and at the end, sprinkle cheese on top. Bake at 356°F for 30-35 minutes.