Vegetable and Ham Lasagna
- For the lasagna
- 1 packet
mixed Frozen vegetables (about 450 grams)
- 100 grams
Lasagne noodles (dry)
For the lasagna, thaw the vegetables. Cut ham into cubes and sauté briefly with the vegetables.
For the bechamel, melt butter in a saucepan. Stir in the flour, cook until lightly browned, then whisk in milk and vegetable broth. Bring to a boil, reduce heat to low and simmer for 10 minutes, stirring occasionally. Season with salt, pepper and nutmeg.
In a greased casserole, ladle in some of the bechamel, then top with a layer of lasagna noodles. distribute one third of the vegetable mixture on top and cover with bechamel. Repeat the procedure twice, completing the layers with lasagna sheets and bechamel. Sprinkle with cheese and distribute the butter in small pieces on top.
Cover and bake in preheated oven at 180°C (approximately 350°F) until golden brown, about 30 minutes. Then bake uncovered for another 15 minutes. Remove from oven and serve.