Light Vegetable Lasagna

Here is the recipe for Light Vegetable Lasagna, a good vegetarian lasagna dish, easy to prepare, rich and very delicious with good seasonal Vegetable Recipes, ricotta cheese and light béchamel sauce. This lasagna is perfect to serve with a salad for a light meal.

Ingredients for 6 people:

250 g pre-cooked lasagna sheets 2 zucchini 2 carrots 1 leek 200 g mushrooms 200 g cherry tomatoes 1 tablespoon olive oil 150 g ricotta

For the light béchamel sauce:

400 ml skim milk 2 tablespoons cornstarch 1 pinch nutmeg salt, pepper

Preparation in Thermomix:

Peel the onion and leek then slice thinly, wash the zucchini and mushrooms then slice thinly.
In a frying pan heat the olive oil then fry the leek for about 2 minutes.
Add the carrots and zucchinis and cook for about 4 minutes.
Then add the mushrooms cover and cook for about 10 minutes.
Wash the cherry tomatoes then slice them too and add them to a pan, add salt and pepper and let cook for a few more minutes while stirring.

Prepare the béchamel in a saucepan, heat a little milk then dilute the cornstarch.
Add the rest of the milk then bring to a boil.
Then add the salt, pepper, nutmeg and let the béchamel thicken while stirring.

In a casserole dish spread a little béchamel then place the lasagna sheets.
Then put a layer of Vegetable Recipes and crumbled ricotta then cover with béchamel.
Repeat the operation by putting a layer of lasagna sheets, Vegetable Recipes, crumbled ricotta, and béchamel.
Finally place the lasagna sheets and pour the rest of the béchamel.
Preheat the oven to 180°C and bake your vegetable lasagna dish for about 40 minutes.