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.