Vegetable salad with mortadella

Name: vegetable salad with mortadella
Cook time: 15 min
Total time: 55 min
Yield: 4
Cuisine: Italian
Ingredients: 1 bag besciamella sauce mix; 500 ml semi skimmed milk; 12 lasagne sheets; 200 g mortadella meats; 900 g frozen vegetables thawed; 390 g pasta sauce basic capers and oregano; 50 g Parmigiano Reggiano grated

Lasagne of grilled vegetables, meat and bechamel sauce.

Ingredients

Kitchen Stuff

1 baking dish (20 x 30)

Directions

Preheat the oven to 180 ° C.
Prepare the berry lily according to the instructions on the package with the milk.
Grease the oven dish. Divide 1 tbsp delicella over the bottom of the dish. Put the lasagne sheets on it.
Divide 1/3 of the mortadella consecutively, 1/3 of the grilled vegetables, 1/3 of the pasta sauce and 1/3 of the berry lemella.
Cover with 3 lasagne sheets and make 2 more layers. You end with besciamella.
Sprinkle with the cheese and bake for about 40 minutes in the middle of the oven until golden brown and done. Divide the plates and serve.