Vegetable and mackerel lasagna recipe

Ingredients to make Lasagna of vegetables and mackerel:

• 2 peas
• 1 leek
• 10 spinach leaves
• 4 collard greens
• 1 zucchini
• oil
• salted
• For the béchamel sauce
• 30 gr. of butter
• 30 gr. of flour
• 1/4 of it. milk
• salted
• Pepper
• for the garnish
• 200 gr. broccoli
• 200 gr. of green asparagus
• 1 carrot
• 1/2 zucchini
• oil
• salted

How to make Vegetable Lasagna and Chicharro:

1. Clean and blanch the spinach, collard greens, zucchini (thinly sliced ​​lengthwise) and leeks. Booking. Clean and fillet the peas.
2. Season them and pass them through flour. Brown them in a pan. Remove them and place them on absorbent paper so that the oil drains.
3. Assemble the ingredients on a flat plate (that resists the temperature of the oven). At the bottom place the spinach leaves.
4. On top, 2 txitxarro fillets, the open leek, the other 2 txitxarro fillets and finally the zucchini strips and the cabbage leaves. Prepare béchamel and cover.
5. Place in the oven to gratin for 5 or 6 minutes. Meanwhile prepare the garnish, for this season and sauté the broccoli.
6. The carrots (in balls), the zucchini (in balls), and the wild asparagus.
7. Remove the lasagna from the oven and accompany the garnish.