16 pieces lasagna
350 gr fresh beans
1 red pepper
1 green pepper
1 large leek
2 medium zucchinis
1 large eggplant
250 gr mushrooms
2 tbs. finely chopped parsley
olive, salt, pepper
250 gr grated cheese (gouda and emmental)
30 gr butter
40 gr flour
750 ml milk
Preheat oven at 200°C.
Blanch the lasagna in water with a little oil and salt. Spread out to dry on a clean kitchen towel.
Boil the fresh beans over for a few minutes.
Sauté all vegetables with some oil until they become slightly cooked.
Oil a glass baking dish, create a first layer of lasagna and put half of the stuffing over it.
Cover with the enriched bechamel. Repeat the whole process again. Make sure that your top layer is lasagna and cover it with a thin layer of bechamel.
Bake in the oven for 30 minutes.