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Recipe of Lasagna of Vegetables and Bechamel Sauce

Lasagna of Vegetables and Bechamel Sauce

35 mins
40 mins
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It is a delicious lasagna with vegetable filling bathed in bechamel sauce with Manchego cheese.
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6 portions
  • 400 grams Lasagna
  • 4 tomatoes
  • 200 grams mushroom
  • 1 green bell pepper
  • 90 grams butter
  • 2 tablespoons olive oil
  • 1 liter milk
  • 600 grams tomato sauce
  • 1 onion
  • fine herbes
  • 2 cubes chicken soup
  • 5 tablespoons wheat flour
  • 400 grams manchego cheese
  • salt, to taste
  • black pepper, to taste


To make the filling place the chopped onion with 2 tablespoons of olive oil, add the consome and season.
Add the chopped tomatoes and diced mushrooms , and let fry for 3 minutes, add the chopped green pepper, then cook over low heat for 5 minutes.
Subsequently add the tomato puree and 2 pinches of fine herbs, again cook over low heat for 5 minutes, add pepper and salt to taste.
For the béchamel sauce we put: the 90 g of butter in a pan, until it melts. Then add the flour until it is incorporated and without lumps. Slowly empty the milk until a slightly thick sauce is obtained.
In a container with hot water we put all the lasagna so that it can be cooked at the time of putting it in the oven.
In a previously greased refractory we put a paste that we took out of the hot water we put a layer of stuffing, another one of sauce and one of cheese, we repeat this 4 times, and the fifth layer will only take sauce and cheese.
Then place the refractory in the oven preheated to 200 °, for 40 minutes and wait for the lasagna to be ready.


We put some mint leaves for the dish.


It is necessary to put the paste in water before preparing it, otherwise it will be hard.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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