Ingredients to make Italian Vegetable Lasagna:
- 25 cubic centimeters of Oil
- 2 garlic cloves
- 1 teaspoon of sugar
- 1 onion
- 150 grams of Spinach
- 60 grams of wheat flour
- 1 egg yolk
- 1 bay leaf
- 250 cubic centimeters of milk
- 80 grams of Butter
- 1 pinch of Nutmeg
- 1 package of lasagna sheets
- 1 pinch of Paprika
- 1 pinch of Pepper
- 80 units of grated cheese
- 2 ripe tomatoes
How to make Italian Vegetable Lasagna:
- When you have all the ingredients measured, weighed and washed, if applicable, start by cooking the spinach in water with a pinch of salt.
- On the other hand, heat a frying pan with a few drops of oil and fry the garlic together with the onion and the tomatoes, all finely chopped. When the vegetables are almost done, add the flour and paprika and stir everything together.
- To finish with the vegetable filling for our Italian lasagna, the cooked spinach is tossed in the pan, without the bay leaf, sugar and salt.
- Let it cook and then strain and sift the mixture. Booking.
- To make the béchamel, melt the 30 grams of butter and sauté it in a saucepan with a tablespoon of flour. Add the milk a little by little until it is a cream, add an egg yolk and a little grated cheese a little
- Now that we have everything ready, we are about to assemble the vegetable lasagna. To do this, grease a dish with butter and spread the lasagna sheets, previously boiled and passed through cold water, lining the entire base of the mold.
- Next, add part of the filling and add another layer of lasagna, add the béchamel sauce and part of the vegetable filling on top, and add another layer on top. We continue with this process until we finish the ingredients.
- Take the vegetable lasagna to the oven to gratin, with a touch of butter and a layer of grated cheese. About 10-15 minutes will suffice with the oven preheated to 200ºC.
- When you take your Italian vegetable lasagna out of the oven, let it rest for a few minutes to set and then serve yourself a good portion along with a piece of country bread and enjoy
