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:
- Clean and blanch the spinach, collard greens, zucchini (thinly sliced lengthwise) and leeks. Booking. Clean and fillet the peas.
- 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.
- Assemble the ingredients on a flat plate (that resists the temperature of the oven). At the bottom place the spinach leaves.
- 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.
- Place in the oven to gratin for 5 or 6 minutes. Meanwhile prepare the garnish, for this season and sauté the broccoli.
- The carrots (in balls), the zucchini (in balls), and the wild asparagus.
- Remove the lasagna from the oven and accompany the garnish.
