How to make
Chop all the vegetables into small pieces and put them to stew until soft, starting with the onion, garlic, carrots and peppers at the end. To the soft vegetables, add tomato puree, salt and black pepper to taste and boil until the sauce is slightly reduced.
For the béchamel, put the flour to fry in heated oil. Top up with cold milk in a trickle while stirring and season it to taste with black pepper, a little salt and nutmeg. Stir for 4-5 minutes until thickened and remove it from the heat. At the bottom of a deep rectangular tray, pour in some olive oil, béchamel sauce and a bit of the vegetable sauce.
Then arrange a layer of lasagna sheets, vegetable stuffing and a little béchamel sauce again, then sprinkle it with cheese. Keep arranging the products in the same order until you run out. Top with béchamel sauce and sprinkle it with plenty of cheese.
Place the lasagna to bake in a preheated 360°F (180 °C) oven for about 30 minutes, or until ready.
