Vegetarian lasagna

Eating meat or fish all the time is not good for many of us, meanwhile vegetables and fruit are always the better option for our body, this means that we can eat as much fruit and veg as we want!

Don't get me wrong, I literally love to eat a juicy steak or burger but sometimes I have to eat more "healthy" foods. Just like this recipe here that I will show you how to cook today.

INGREDIENTS

for the Bechamel:

Olive oil or butter for the bechamel

Onion

Milk or vegetable stock

Plain flour or maizena

Nutmeg

Bay leaf, thyme ( or others herbs you like )

Grated Parmigiano cheese ( or Grana padano or pecorino )

Salt

The others ingredients:

Carrots

Butternut squash ( or sweet potatoes )

Spinach

Asparagous

Broccoli

Goat cheese

Lasagna sheets

Salt

Black pepper

Preparation:

Steam the carrots, asparagous and broccoli. Then put the Butternut squash into the oven at 200° for around 20 minutes to roast it. Now make a mash with the carrots. Blend not too fine, the asparagous and broccoli with a part of your bechamel and leave aside. Remember to save some of them in pieces, we want big chunks.
Blanch the Spinach for 1 minute in boiling water, then shock them in cold water with ice to preserve the colour.
Start building up the lasagna with the spinach, some bechamel and some Grated cheese on the bottom layer and cover it with lasagna sheets.
Form the second layer with the mashed carrots.
Now spread the spinach flavoured bechamel with some chopped broccoli to form the third layer and cover with more lasagna sheets.