Baked lasagne with vegetables

stampa
Recipes by Vegetables, Cheese
Number of people:
4
Level of difficulty:
Medium
Required time:
60'

 
10 sleaves
 zucchini
 
150 g
 Parmigiano Reggiano
 
150 g
 bell peppers
 
150 g
 ripe tomatoes
 
3
 butter
 
1 tbs
 olive oil
 
1 tbs
 salt
 
enough
 pepper
 
enough
 milk
 
900 g
 butter
 
40 g
 flour
 
40 g
 Parmigiano Reggiano cheese
 
60 g
 nutmeg
 
1 pinch
 salt
 
enough

preparation

1

Cut the courgettes, the broccoli, the bell peppers and the tomatoes in small pieces.

1

Sauté them in a Teflon pan with 1 tbs of butter and 1 tbs of olive oil. Season with salt and pepper and set aside.

1

For the Bechamel sauce: In a pot, melt the butter, add the flour and then pour the milk stirring constantly to avoid lumps. Season with salt and a pinch of nutmeg, then bring to the boil. Cook for only a couple of minutes. Set aside.

1

Assembly: Grease a Pyrex or a squared oven tray with a little bit of butter. Spoon over the bottom a layer of béchamel sauce.

1

Create the first layer with the lasagne sheets, cover it with some of the vegetables and sprinkle with grated parmesan.

1

Repeat this procedure 5 times, altering layers of vegetables, pasta and béchamel. Make sure to leave enough béchamel sauce to cover completely the top layer.

1

Bake in in a preheated oven at 220 °C for 25-30 minutes.

1

Leave the Lasagne to rest for 10 minutes out of the oven before serving.

Search recipe

Ingredient:
cerca
mi sento fortunato
Advanced search >