Lasagne with 4 vegetables
Italian lasagna with eggplant, winter carrot, zucchini and spinach.
Preheat the oven to 170 ° C.
Melt the butter in a saucepan and stir in the flour. Bake the flour for 3 minutes, add the milk and bring to the boil.
Stir frequently to create a smooth béchamel sauce. Add pepper and salt. Cook gently on low heat until used and stir regularly.
Cut the aubergine, winter carrot and zucchini in thin slices lengthwise.
Heat the grill pan and grill the aubergine and zucchini in portions 2-3 min. Turn halfway.
Boil the winter carrot for 3 minutes. Heat the oil in a wok and add the spinach in parts. Stir fry 2 min. And drain in a sieve.
Pour a thin layer of tomato sauce into the baking dish and add a thin layer of bechamel sauce.
Put the winter carrot on it. Cover again with a layer of tomato and bechamel sauce and place the eggplant on top.
Make layers with the zucchini and spinach. Finish with a layer of bechamel sauce. Sprinkle with the cheese and place the dish in the oven for about 45 minutes.
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