4 OS
Main dich
65 minutes
Prepare roux from butter and flour, afterwards mix it with hot milk to receive béchamel sauce. Season it with nutmeg, lemon juice, pepper and salt. In pan with a wide bottom fry in rapeseed oil the Letcho mix with the tomatoes from the tins, basil and oregano. Add salt and freshly ground pepper. Into the baking dish pour a small amount of béchamel sauce, place slice of pasta and pour it with the vegetable sauce. Then add some béchamel sauce, pasta slice, mozzarella slices, vegetable sauce and grated cheese. This way prepared vegetable lasagna put into the up to 200°C preheated oven for circa 30 minutes.
1 package of lasagna pasta
4 balls of mozzarella in brine
150 g ripening cheese amber type
Creamy béchamel sauce:
2 l milk
200 g flour
200 g butter
nutmeg
lemon juice
salt, freshly ground pepper
white pepper
Vegetable sauce:
2 tins of tomatoes
rapeseed oil for frying
fresh basil
oregano
salt, freshly ground pepper