Vegetable Lasagna

Pasta dishes are just always delicious!

1. place slices of melanzana in a colander, sprinkle with salt and stand for 20 min. Rinse under cold water, drain and set aside.

Heat oil in a frying pan and sauté onions and garlic for 1 to 2 minutes. Add mushrooms, peppers, celery and zucchini and stir-fry for 3-4 min.

Add spices and cook for 1 minute. Mix tomatoes, passata and basil and season with salt and pepper.

4. for the sauce, melt butter in a saucepan, stir in flour and sweat for 1 minute. Remove from heat, stir in clear soup and milk, and return to heat. Add half of the cheese and the mustard. Make stirring until mixture thickens. Stir in the basil. Remove from the kitchen stove and mix in the egg.

5. place half of the lasagna sheets in an ovenproof dish. top with half of the vegetable mixture, then half of the melanzane. Repeat and finish with the cheese sauce. Sprinkle with cheese and bake in a heated oven for 40 min at 180 °C /gas mark 4.

This colorful lasagna consists of layers of vegetables in paradeis sauce and melanzane. The final touch is a rich cheese sauce.

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