Ingredients
Servings 2 People
| Pre-cooked lasagna leaves | 12 |
| Grated tomatoes | 400g |
| Mushrooms | 200 g |
| Eggplant | 1 piece |
| Red bell pepper | 1 piece |
| Zucchini | 1 piece |
| carrots | 3 pieces |
| Onion | 1 piece |
Bechamel:
| Milk | 500 ml |
| Flour | 60 g |
| Butter | 50 g |
| CBD Trim | 2 g |
Step 1
Start with the bechamel: heat the butter over low heat in a saucepan. Once the butter begins to melt, pour the whole of the CBD trim previously chopped and stripped of branches while stirring.
Step 2
Add the flour, then the milk and stir continuously until it forms a creamy mixture. Then remove the sauce and let it rest during the preparation of the lasagna.
Step 3
Cut the vegetables into cubes and fry them in a pan with olive oil. Make them color only. Mix in a bowl with fresh tomatoes, oregano and salt. The cooking of the vegetables will finish in the oven.
Step 4
Place four lasagna sheets in a baking dish, cover them with the mixture of poached vegetables and tomatoes, add a layer of béchamel and sprinkle with parmesan cheese. Repeat this step 2 times with the remaining 8 lasagna sheets.
Step 5
Place your lasagna in the oven at 170 ° for 40 minutes.