It is a delicious lasagna with vegetable filling bathed in bechamel sauce with Manchego cheese.
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Ingredients6 portions
Preparation
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.
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