Vegetable Lasagna

For the vegetable lasagna, dice all vegetables or cut into bite-sized pieces. Heat the oil in a large pan, sauté the finely chopped onion and add the diced zucchini.

Add in the garlic and stir in the remaining vegetables. Season everything and steam covered for 5 minutes.

For the béchamel sauce, melt the butter in a small saucepan, add the flour and mix everything well, it should be golden (but not too dark).

Remove from the heat and whisk in the milk and add salt. The sauce should become nice and smooth, but not too runny.

Grease an ovenproof dish with butter and alternate layers of lasagna sheets, vegetable sauce and béchamel sauce. Finish with lasagna sheets, pour béchamel sauce on top and sprinkle with cheese.

Bake in the preheated oven at 200°C for 45 minutes. Remove from the oven and let stand for a few minutes before serving.

Garnish the vegetable lasagna with fresh basil leaves and serve with a fresh leaf salad.

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