Vegetarian lasagna with summer vegetables (zucchini, eggplant, pepper, tomatoes...)

Last Recipes

Vegetarian lasagna with summer vegetables (zucchini, eggplant, pepper, tomatoes...)

Vegetarian lasagna with summer vegetables (zucchini, eggplant, pepper, tomatoes...)

Number of people

2 onions

2 cloves of garlic

4 carrots

1 zucchini

2 fresh tomatoes

2 eggplants

1 yellow pepper

1 red pepper

1 large can peeled tomato





Herbs of Provence

60 g Parmesan cheese

250 g mozzarella cheese

500 g lasagna
For the béchamel sauce:

25 g flour

25 g butter

25 cl milk



1 pinch of powdered nutmeg

Preparation: 1 hour
Cooking time: 20 min
Step 1
Preheat the oven to 210°C (thermostat 7).
Step 2
Wash, peel and cut all vegetables.
Step 3
In a frying pan, fry 1 onion and 1 clove of garlic in olive oil.
Step 4
Do the same in another pan.
Step 5
In the first one, cook the carrots, add the fresh tomatoes and zucchini. In the second, cook the aubergines and peppers.
Step 6
Add salt, pepper, and herbs to the 2 preparations.
Step 7
While the vegetables are cooking, prepare the béchamel sauce. Melt the butter, add the flour and then add the milk. Stir with a fork until the béchamel sauce sets. Add salt, pepper and nutmeg.
Step 8
In a saucepan, put the can of peeled tomatoes. Add a sugar, basil, thyme, herbes de Provence, salt and pepper.
Step 9
Once the vegetables are cooked and quite dry, oil a lasagna pan.
Step 10
Put a layer of lasagna, carrot-zucchini mixture, parmesan cheese, béchamel sauce and tomato sauce (peeled tomatoes).
Step 11
Put a layer of lasagna, the eggplant and pepper mixture, tomato sauce, parmesan cheese and béchamel sauce. Continue until the vegetables are exhausted.
Step 12
Finish with a layer of vegetables. Cover it with parmesan cheese and the two mozzarella balls.
Step 13
Bake in a hot oven at 210°C (thermostat 7). The dish is ready when the knife enters and exits easily. Waiting until it's well browned is even better.
Author's note
The proportions adjust according to the size of the dish.

I add my grain of salt

No comments