If you don’t like vegetables, in this recipe we assure you that you will love them. It is also a perfect preparation for mixing different seasonal vegetables and obtaining a spectacular filling. You can serve it as a second course, but it can also be a complete single dish.
> 8 sheets of lasagna pasta
> 1 green pepper
> 1 red pepper
> 1 zucchini
> 100 g mushrooms
> 150 g carrot
> Extra virgin olive oil
> Tomato sauce
> Shall
> Bechamel sauce
> Grated parmesan cheese
1. Peel the carrot and cut all the vegetables into small cubes.
2. In a pan with olive oil, sauté the carrot with the red pepper. After a few minutes, add the green pepper, zucchini and mushrooms. Stir and when almost all the water has evaporated from the vegetables, add tomato sauce and a pinch of salt, and cook for a few more minutes.
3. Grease a baking mold with a little olive oil or butter before placing the pasta sheets.
4. Cover the base of the mold with sheets of pasta and spread the first layer of vegetables on top. Cover with another layer of pasta and repeat the process on a second layer of vegetables to finish with a final layer of pasta.
5. Cover the pasta with bechamel sauce and sprinkle with grated parmesan on top.
6. Gratin in the oven for 30 minutes at 180 ºC.
Difficulty: medium
Time: 50 minutes
Servings: 4
Calorie intake: 400 kcal
