Cut eggplant, zucchini and zucchini into slices, sprinkle with olive oil and season with basil, paprika, thyme, salt and pepper; Put them in the oven at 180 degrees C, for about 15 minutes; Bechamel sauce: Melt the butter in a saucepan; Add the flour and incorporate it until smooth; Put the warm milk and mix with a whisk; Put the bay leaves, salt and white pepper to taste; Add nutmeg and granulated onion; Stir until thickened; Remove bay leaves; Break bellows cheese; Grate mozzarella; put another layer of bechamel sauce and tomato sauce; Then add eggplant, zucchini and zucchini; Sprinkle a layer of mozzarella and bellows; Put another 6 sheets of lasagna followed by bechamel sauce; Spread well and add the rest of the sauce of tomatoes; Put another layer of eggplant, zucchini and zucchini; Sprinkle another layer of mozzarella and bellows; Add the last layer of lasagna sheets and the last layer of bechamel sauce; Put the rest of the remaining mozzarella and bellows; Bake about 15- 20 minutes, at 180 degrees Celsius, until everything is au gratin; enjoy our recipe & 34; Vegetarian Lasagna & 34; don't forget to review it.
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