Lasagna with Vegetables
You can eat lasagna the way the Italians do as an "appetizer", or you can accompany it with a beautiful fresh salad and eat it cold or warm for lunch. Try using different coloured pastas- this may be an easy and fun way to get your children to eat vegetable-filled lasagna!
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.
- Melt the butter in a small pot, add the flour and stir with a whisk until they have merged totally.
- Slowly add the milk in a constant flow. Do not stop stirring. The bechamel should begin to thicken slowly. When it begins to boil, remove from the heat and keep stirring until it cools down.
- Once it has cooled add the cheeses to it and stir well to evenly distribute the cheese.
- Cube eggplant, zucchini and peppers
- Brunoise for the onion and leek.
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.