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:
- Chop the onion finely and put it to fry in oil.
- Blend the tomatoes with the garlic and add to the sauce along with a cup of water, salt, pepper and thyme.
- Let cook about 25 minutes and add the creamed corn at that time, mixing very well.
- Wash very well and slice the aborigine and zucchini lengthwise.
- 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.
- Cook the pasta a little more than al dente, drain and pass through natural water to cool.
- Prepare a greased tray.
- 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.
- 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.
