Vegetable Lasagna

For the vegetable lasagna, wash the vegetables and cut into slices. For the béchamel sauce, melt thea in a saucepan, stir in flour, toast a little, pour in milk and season.

Brush the baking dish with Rama Culinesse. Alternate in the baking dish a layer of béchamel sauce, lasagna sheet, the vegetables, and a pinch of salt and repeat.

Finish with lasagna sheets and pour over the remaining béchamel sauce and sprinkle with cheese. Bake in the preheated oven for about 1 hour at 180 °C (top and bottom heat).

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