rebeca aragon

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rebeca aragon

Lasagna of Vegetables and Bechamel Sauce

Name: Lasagna of Vegetables and Bechamel Sauce
Prep time: 75 min
Cook time: 75 min
Yield: 6
Cuisine: Italiana
Ingredients: 400 grams lasagna pasta; 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 herbs; 2 cubes chicken soup; 5 tablespoons wheat flour; 400 grams manchego cheese; salt, to taste; black pepper, to taste

35 mins

40 mins

Half

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rebeca aragon

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

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Ingredients

6 portions

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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.