In a large pot, we start by adding olive oil, an excellent choice to give our dish a sophisticated flavor. Over medium heat, we add the vegetables cut into small pieces, but not too finely, to preserve their texture and aroma. You can opt for a delicious combination of carrots, peppers, zucchini, and onion. Once sautéed, these vegetables will take on a sweet and savory aroma. After the vegetables have softened slightly, it is time to add the tomatoes in broth, which we can mash with a fork or a blender to achieve a smooth consistency. We then pour in the tomato juice, which will add freshness and acidity to the dish.
In a cup of warm water, we dissolve the vegeta, a spice mix that will enhance the flavor of the sauce. Once the vegetables have started to boil, we add the water mixture with vegeta, letting everything cook until the vegetables are almost tender, but not completely, as they will continue to cook in the oven. Here we intervene with salt and pepper, adjusting the taste to our preferences.
In a prepared lasagna dish, we pour two or three ladles of the vegetable sauce, making sure the base is well covered. We place the lasagna sheets, followed by a generous layer of vegetables and sauce, continuing with another layer of sheets and vegetables, finishing with a final layer of lasagna sheets.
Now we turn our attention to the béchamel sauce, a creamy base that will enrich the dish. In a saucepan, we melt the butter, add the flour, and mix vigorously to form a roux. Then, we begin to gradually pour in the milk, continuously stirring to avoid lumps. We cook the sauce until it thickens, reaching a velvety consistency.
Once the béchamel sauce is ready, we pour it evenly over the last layer of lasagna sheets. To add extra flavor, we place slices of cheese on top, followed by grated cheese, which will melt and form a golden and delicious crust during baking.
We preheat the oven to 180 degrees Celsius and place the lasagna dish inside, allowing it to bake for 20-30 minutes. It’s the perfect time to enjoy the aroma that will fill your kitchen, signaling a savory meal. When the lasagna is ready, we take the dish out of the oven, letting the dish rest for a few minutes before slicing. Enjoy your meal!
In a cup of warm water, we dissolve the vegeta, a spice mix that will enhance the flavor of the sauce. Once the vegetables have started to boil, we add the water mixture with vegeta, letting everything cook until the vegetables are almost tender, but not completely, as they will continue to cook in the oven. Here we intervene with salt and pepper, adjusting the taste to our preferences.
In a prepared lasagna dish, we pour two or three ladles of the vegetable sauce, making sure the base is well covered. We place the lasagna sheets, followed by a generous layer of vegetables and sauce, continuing with another layer of sheets and vegetables, finishing with a final layer of lasagna sheets.
Now we turn our attention to the béchamel sauce, a creamy base that will enrich the dish. In a saucepan, we melt the butter, add the flour, and mix vigorously to form a roux. Then, we begin to gradually pour in the milk, continuously stirring to avoid lumps. We cook the sauce until it thickens, reaching a velvety consistency.
Once the béchamel sauce is ready, we pour it evenly over the last layer of lasagna sheets. To add extra flavor, we place slices of cheese on top, followed by grated cheese, which will melt and form a golden and delicious crust during baking.
We preheat the oven to 180 degrees Celsius and place the lasagna dish inside, allowing it to bake for 20-30 minutes. It’s the perfect time to enjoy the aroma that will fill your kitchen, signaling a savory meal. When the lasagna is ready, we take the dish out of the oven, letting the dish rest for a few minutes before slicing. Enjoy your meal!
Ingredients
1 package of green or even white lasagna, 1 red bell pepper, 2 onions, 3 carrots, 1 zucchini, 400g of mushrooms, 4 cloves of garlic, 400g of tomatoes in juice, 400g of tomato puree, 1 cup of water, salt, pepper, vegeta, olive oil, 50g of butter, 3 tablespoons of flour, 1 cup of warm milk, 6 slices of toast cheese, grated cheese (gruyere, emmental)