Lasagna Vegetables

Lasagna Vegetables


This hearty and delicious vegetarian lasagna will satisfy even the staunchest of meat eaters. It's made by layering the usual lasagna noodles with a savory filling of sauteed onion, garlic, zucchini, carrots, and cabbage, and with fresh basil added at the end; bechamel sauce is also incorporated into the dish and used as the final layer on top, plus grated cheese and sesame seeds, which becomes nicely browned and bubbling during baking.


lasagna sheets
1 zucchini
1 onions
1 carrots
2 cloves garlic
grating cheese
Béchamel Sauce
sesame seeds
fresh basil leaves
tomato paste


1In the wok, sauté the onion and the garlic over a pinch of olive oil.
2Then the zucchini, carrots and Lombard.
3Save the tomatoes and cook a little.
4Put salt, pepper and basil to taste.
5Grease a baking dish of your own for the oven with butter and put the sheets of lasagna alternating with vegetables.
6Put a little grated cheese such as béchamel.
7At the end of the layers cover everything with béchamel, put some grated cheese, a sesame seed or some more spice to taste.
8Place in the oven (20 minutes / 400 °F) or until well browned.
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