Vegetable lasagna (lasagne di verdura)

03405 VEGETABLE LASAGNE INGREDIENTS for 4 PEOPLE 8 fresh lasagna sheets, 2 leeks, a large carrot, eggplant, pepper, courgette, 250 g of mushrooms, 100 g of grated cheese, butter, olive oil, salt.

For the bechamel: one package (400 ml) of skim milk, 2 tablespoons of flour, two tablespoons of butter, a pinch of nutmeg, salt and pepper.

Cut into four the Eggplant and place in water with salt for about an hour, after pass under cold water and drain.

Cut the zucchini into cubes, sliced bell pepper and mushrooms in thin sheets.

Brown very slow focusing, in a little oil and butter, leeks, cut into very thin slices and diced carrot.

Add the rest of the vegetables and continue cooking 20 minutes.

Add to milk 400 ml of water.

Flour toasted in butter, pour the milk little by little, stirring rapidly to avoid forming lumps and let simmer for 20 minutes, stirring constantly.

Before the end of cooking add salt, pepper and nutmeg.

Mixed vegetables with three or four tablespoons of bechamel.

Place the sheets of pasta, two by two, into a baking pan previously greased baking sheet, alternating with layers of vegetables and sauce.

Cover with the remaining sauce and cook in the oven at room temperature for 45 minutes.

When cooked, remove from oven, let stand a few minutes, then serve.