Vegetable lasagna with cream sauce, a delicious dish that you like a lot. It is simple although a little laborious, that is why this one that I propose is easy to prepare and less laborious.
We can prepare lasagna with many ingredients and even make it profitablento, but I like vegetables a lot and at home too, this is a way to eat vegetables with much more flavor.
To make it faster, we will not make béchamel, we will cover it with a cream or cream for cooking, a little grated cheese and in the oven.
Vegetable lasagna with cream sauce
Author Montse
Recipe type: Plateau
Rations: 4
Preparation time:
Cooking time:
Total time:
Ingredients
- Pasta plates (16 lasagna plates)
- 2 onions
- 2 eggplant
- 1 red pepper
- packet of spinach
- 1 can of fried tomato
- Salt and pepper
- 500 ml. cream for cooking
- Grated cheese
Preparation
- Peel and chop the onions, wash and chop the other vegetables.
- We put a frying pan with a jet of oil, add the chopped onion, add the aubergine and the red pepper, let it poach until everything is very soft.
- When we see that the vegetables are almost there, we add the spinach, we sauté them with the vegetables and when they are, we add the fried tomato, the amount will be until we like it. Season with salt and pepper
- We cook the pasta plates, when they are we drain them well, we will put them in a suitable source for the oven.
- First we will put a layer of pasta as a base, we put on top a layer of vegetables, another layer of pasta and another of vegetables and we will finish with a layer of pasta.
- Cover the entire surface of the lasagna with the cream and cover with the grated cheese, bake up and down at 180ºC until the lasagna is golden brown.
- When it is we take out and it will be ready to eat !!!