Vegetable Lasagna Summary
These are days to try and make do with what we have in the fridge. That's why I made this vegetable lasagna with the leftovers from the grocery shopping.
Ingredients · Servings 4
- Lasagna sheets
- Cheese for gratinating
- 1 large ripe tomato
- 1 eggplant
- 1 zucchini
- ½ leek
- ½ red bell pepper
- ½ green pepper
- 1 small onion
- 3 artichokes
- A pinch of salt
- 1 tablespoon of sugar
- 2 tablespoons of extra virgin olive oil
- 1 teaspoon of flour
- 100 g of milk
- 1 tablespoon of extra virgin olive oil
- 25g of butter
- 60g of flour
- 450g of whole milk
- Shall
Method · 45 min
- Peel the tomato and dice it.
- Peel the eggplant—the zucchini doesn't need to be peeled. Dice all the vegetables equally.
- Remove the outer leaves from the artichokes, keeping only the heart and the peeled stem, which can be used. Cut into quarters.
- Put the extra virgin olive oil in a frying pan. When it's hot, fry the vegetables over low heat. Add the salt and sugar.
- When the vegetables are cooked, push them to one side of the pan. Place the teaspoon of flour in the empty area of the pan and stir it briefly to toast it. Add the milk and stir again. Once thickened, mix it with the vegetables, stirring them evenly throughout the pan. Let it simmer for a couple of minutes. You'll have creamy vegetables. Remove the pan from the heat—read the tips.
- Put the butter and extra virgin olive oil in a saucepan. When they are hot, add the flour and stir until it is lightly toasted.
- Add the warm milk and salt, and stir again with a whisk until thickened. Taste and set aside.
- Cook the pasta sheets according to the manufacturer's instructions. Let them dry on a clean kitchen towel—one that doesn't smell of fabric softener. How many sheets? That depends on the size of your baking dish and the size of the pasta sheets.
- Start by putting down a layer of pasta sheets, some of the vegetables spread out, another layer of pasta, béchamel sauce, another layer of sheets, finish spreading the vegetables, another layer of sheets.
- Pour the béchamel sauce over it.
- Wash some asparagus and spread them over the béchamel sauce. Sprinkle with cheese for gratinating to taste.
- Turn on the oven's broiler and let them brown.
Recipe for leftover vegetable lasagna
For the vegetables
For the béchamel sauce
Vegetables
The béchamel sauce
