Vegetable and cottage cheese lasagna recipe

Ingredients to make Lasagna of vegetables and cottage cheese:

• 12 sheets of lasagna.
• 2 carrots.
• 1 onion.
• 1 zucchini.
• 1 read.
• 100 grams of fresh or frozen spinach.
• I jumped.
• 1 deciliter of olive oil.
• 8 tablespoons of tomato sauce.
• 100 grams of cottage cheese.
• 2 glasses of milk.
• 2 butter spoons.
• 3 tablespoons of flour.
• 1 pinch of nutmeg.

How to make Vegetable Lasagna and Cottage Cheese:

1. Cook the plates in boiling water, oil and salt.
2. Once cooked, drain them, run under cold water and dry with a kitchen towel.
3. Reserve them by brushing them lightly with olive oil.
4. Peel the carrots and cut them into thin strips along with the leek, onion and zucchini.
5. On the other hand we cook the spinach in boiling water with a pinch of salt.
6. Once cooked, drain them and chop them with a knife until they form almost a puree and reserve.
7. Sauté the vegetables all together in a casserole with a little oil and salt until lightly cooked and set aside.
8. To make the béchamel, place the butter in a saucepan and when it melts, add the flour and let it fry in the butter.
9. At that time we add the milk and let it cook over low heat without stopping stirring until it thickens.
10. Add half of the béchamel sauce little by little with the cooked, drained and chopped spinach and heat on the stove until it forms a consistent cream.
11. We put to the point of salt.
12. We assemble the lasagna interspersing the spinach cream, lasagna plate and sautéed vegetables.
13. We ended up placing some sautéed vegetables on the last layer, and the béchamel sauce with the cottage cheese melted inside it.
14. Sprinkle with a little parsley or chives and serve hot.
15. If we want to give this dish a little more color and if we have leftover béchamel, we mix it with a tablespoon of tomato sauce until we get a sauce called “aurora sauce” that has a slight pinkish color.