Vegetable Lasagna Recipe

Chop the onions and garlic.

Peel the courgettes and slice them thinly.

Grate the carrot with the thick side of the grater.

Also chop the tomatoes for cooking.

Also extract the spinach and basil and wash them with plenty of water.

Cook the squash for a few minutes on the grill or in a pan.

Heat the olive oil in a pot, add the onion and garlic and saute.

Add the carrots and tomatoes and fry until the tomatoes absorb the juice.

Add tomato paste and mix.

Add the spinach and basil and add hot water if necessary.

Add salt and pepper and remove from heat.

For the bechamel sauce, melt the butter in the gravy pot.

Add the flour and fry until it turns lightly pink.

Add the salt, black pepper and grated nutmeg to the sauce you cook, stirring constantly, so that the cold milk does not clump.

If you are going to use fresh pasta, you can put your dough in boiling water for 25-30 seconds, cool it in iced water, then combine it with any sauce and cook your lasagne.

CLICK HERE FOR OUR RECIPE OF HOME MADE LASANIA DOUGH

Grease the baking dish with sunflower oil and lay a row of lasagna leaves on the base.

Add some bechamel sauce on it.

Add the zucchini slices to the sauce.

Lay another layer of lasagna leaves, this time add bechamel and spinach sauce.

Cover it with lasagna again and continue this process until the material is finished. The top layer should be bechamel sauce.

After setting the oven at 180 degrees and putting the lasagna in the oven, bake for 15 minutes.

Take the lasagna from the oven and sprinkle the grated cheese on it.

Bake the lasagna that you put in the oven again until the cheddar melts and turns brown.

Slice and serve the lasagna that you expect from the oven to warm a little. Enjoy your meal…