To make the filling, we place the chopped onion with 2 tablespoons of olive oil, add the broth and season.
We add the chopped tomato and diced mushrooms, and let them fry for 3 minutes, then add the chopped green pepper, and cook on low heat for 5 minutes.
Then we add the tomato puree and 2 pinches of mixed herbs, and cook on low heat for 5 minutes, adding pepper and salt to taste.
For the béchamel sauce, we put: 90 g of butter in a pan until it melts. Then we add the flour until it is incorporated without lumps. We slowly pour in the milk until we achieve a slightly thick sauce.
In a container with hot water, we immerse the entire lasagna so that it can cook when we put it in the oven.
In a previously greased baking dish, we place a pasta sheet taken from the hot water, then put a layer of filling, another of sauce, and one of cheese, repeating this 4 times, with the fifth layer consisting only of sauce and cheese.
Then we place the baking dish in the preheated oven at 200° for 40 minutes and wait for the lasagna to be ready.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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