Vegetable Lasagna Recipe

Ingredients to make Vegetable Lasagna:

• 2 packages of lasagna pasta
• 1 point of thyme
• 1 egg plant
• oil
• 2 zucchini
• béchamel sauce
• 1 large can creamed corn
• Butter 1 can of whole tomatoes
• 150 gr. sliced ​​mozzarella cheese
• 2 onion
• 100 gr. grated parmesan cheese
• 3 garlic cloves
• Salt and pepper to taste

How to make Vegetable Lasagna:

1. Chop the onion finely and put it to fry in oil.
2. Blend the tomatoes with the garlic and add to the sauce along with a cup of water, salt, pepper and thyme.
3. Let cook about 25 minutes and add the creamed corn at that time, mixing very well.
4. Wash very well and slice the aborigine and zucchini lengthwise.
5. Place a metal rack on top of the cauldron in which you are cooking the sauce and place the slices for 5 minutes, so that they loosen with the steam.
6. Cook the pasta a little more than al dente, drain and pass through natural water to cool.
7. Prepare a greased tray.
8. Place successive layers of: béchamel sauce on the bottom, pasta, aborigine, tomato sauce, mozzarella cheese slices, pasta, béchamel sauce, zucchini slices, tomato sauce, mozzarella cheese, pasta, béchamel sauce.
9. When finished, sprinkle with the grated Parmesan cheese, place a few points of butter and put to gratin in the preheated oven for about 20 minutes.