Summer Vegetable Lasagne

Layers of tender pasta, melt-in-the-mouth vegetables, and creamy béchamel. The parmesan crust should be perfectly browned, offering a crisp contrast to the soft interior.

• Prep time: 40 min
• Cook time: 45 min
• Difficulty: Medium
• Calories: 819
• Protein: 29 g
• Carbs: 87 g
• Fat: 38 g

Ingredients

• 250 g Lasagna sheets ( dry sheets )
• 1 piece Eggplant (aubergine) ( finely diced )
• 2 piece Zucchini ( finely diced )
• 1 piece Red bell pepper ( finely diced )
• 1 piece Yellow onion ( thinly sliced )
• 2 piece Garlic ( minced )
• 50 g Minimum butter sweet
• 50 g Wheat flour
• 750 ml Whole milk
• 100 g Parmesan cheese ( grated )
• 3 tbsp Extra virgin olive oil
• 1 pinch Nutmeg
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 500 ml Tomato sauce ( plain or seasoned )

Instructions

1. Vegetable preparation

   Dice the eggplant, zucchini, and bell pepper. Mince the onion and garlic. Sauté the onion in olive oil, then add the vegetables. Cook until they are tender and the moisture has evaporated.

2. Making the béchamel

   Melt the butter in a saucepan. Stir in the flour all at once. Gradually whisk in the cold milk. Simmer over low heat until the sauce thickens and coats the back of a spoon. Season with salt, pepper, and nutmeg.

3. Assembling the dish

   Butter a baking dish. Spread a thin layer of béchamel, a sheet of lasagna, then a layer of vegetables and tomato sauce. Repeat the layers, finishing with a generous layer of béchamel and grated parmesan.

4. Baking

   Bake at 180°C. A knife should slide through the pasta layers without resistance. The top should be golden brown and bubbling around the edges.

Chef's tips

• Don't overcook the vegetables in the pan; they will finish softening in the oven.
• If the béchamel is too thick, thin it with a little milk: it needs to stay fluid to properly cook the pasta sheets.

Storage

Keeps for 3 days in the fridge in an airtight container. Flavors often develop better overnight.