- For the vegetable filling
- 1 zucchini
- 1 Eggplant
- 2 carrots
- 2 sticks Celery
- 2 Bell pepper (red and yellow)
- 1 stalk Leeks
- 4 tomatoes
- 2 garlic
- 3 tablespoons olive oil
- 1 tablespoon freshly chopped thyme
- cayenne pepper
- For the béchamel sauce
- 3 tablespoons butter
- 3 tablespoons Pastry flour
- 600 milliliters milk
- freshly ground peppers
For the vegetable filling, rinse the zucchini, eggplant, carrots, celery, bell pepper and leek. Scrub or peel them and chop everything into small cubes. Rinse the tomatoes and cut into quarters. Remove the seeds and also chop into small cubes. Peel and finely chop the garlic.
Sauté the vegetables (except the tomatoes) in some oil for 3-4 minutes. Mix in the tomatoes and cook together for about 10 minutes. If necessary, add a little water. Finally, add the thyme and season with salt and cayenne pepper.
For the béchamel sauce, melt the butter in a pan. Stir in the flour and gradually pour in the milk. Allow to simmer while stirring, until smooth. Season with salt, pepper and nutmeg.
Preheat the oven to 180°C (approximately 350ºF) and brush a baking dish with oil.
Cut the mozzarella into slices. Firstly, spread some béchamel on the bottom of the dish. Then layer the lasagna sheets, vegetables, mozzarella and Parmesan alternately. Add béchamel on the top and shower with the remaining Parmesan.
Bake until golden brown about 40 minutes.