Lasagna with vegetable ragout and bechamel
- Serving: For 4 People
Lasagne al ragu’ di verdure e besciamella
Today I propose the recipe for lasagna with vegetable ragout and bechamel.
You can choose the vegetables to use and I have chosen peppers and courgettes.
Lasagna with vegetable ragout and bechamel
Ingredients
- lasagna
- pasta
- tomato sauce
- bechamel
- courgette
- peppers
- Grated Parmesan
- olive oil
- salt
- pepper
- boiled eggs
Instructions
Lasagna with vegetable ragout and bechamel
Ingredients:
500 gr of Lasagna pasta
1 onion
1 carrot
1 celery
2 peppers to taste
1 courgette
1 leek
garlic
1 Lt of tomato sauce
basil
bechamel
3 boiled eggs
Grated Parmesan cheese to taste
olive oil
salt and pepper
Method:
Clean and cut the onion and vegetables chosen to make your ragout.
In a large saucepan, sauté with oil, onion, garlic, carrot and celery.
Add the chopped vegetables and cook for 5 minutes.
Salt and pepper.
Add the tomato sauce and basil.
Cook for 30 minutes on low heat, stirring occasionally.
In a baking pan for lasagna, prepare the layers with the pasta, the sauce, the eggs and the bechamel, as you would for a regular lasagna.
Complete the last layer of lasagna with abundant bechamel and grated parmesan.
Bake at 180 degrees for about 30 minutes.
Enjoy your meal!!
