Vegetable lasagna with béchamel sauce

Ingredients for 4 servings:

• 3 zucchinis
• 2 bell peppers
• 5 carrots
• 2 onions
• 2 garlic cloves
• 2 cans of tomatoes, chopped
• 1 can of tomatoes, pureed
• salt and pepper
• basil
• Parsley
• 50 g butter
• 2 tbsp flour, approx. 500 ml
• e.g. milk
• nutmeg
• Lasagna sheet(s)
• Cheese, grated

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 40 minutes

Wash, trim, and chop the vegetables. Briefly fry the onions in a pan until translucent, then add the garlic and remaining vegetables. You can also boil the carrots in salted water beforehand; this will ensure they are cooked through. Then add the chopped and pureed tomatoes. Use more or less pureed tomatoes depending on how thin you like it. Season and simmer for about 10 minutes. For the béchamel sauce, melt the butter in a saucepan. Stir in the flour and sauté. While stirring constantly and cooking, gradually add enough milk until the sauce reaches the desired consistency. Season with salt, pepper, and nutmeg. Place a layer of the vegetable mixture in the baking dish, top with the béchamel sauce, and then a bed of lasagna sheets. Repeat until the baking dish is full and all the ingredients are used up. The last layer should be the béchamel. Finally, sprinkle some grated cheese on top. Place in the oven at 200°C for 45-60 minutes. The lasagna sheets must be cooked through.