The eight vegetable lasagna

Ingredients (for 6-9 people):

For the lasagna itself:
- 30 green lasagna noodles
- Grated Parmesan
- Grated Emmentaler

Tomato sauce and vegetables:
- 2 small eggplant, cubed
- 1 large onion, chopped
- 2 cans diced peeled tomatoes
- 1 can of mushrooms (400 g)
- Olive oil
- 1 clove garlic, crushed
- Oregano, rosemary
- Salt and pepper

Bechamel sauce and vegetables:
- 4 cups of warm milk
- 6 tablespoons butter
- 6 tablespoons flour
- Salt, pepper, nutmeg
- 2 small zucchini, diced
- 2 stalks celery, diced
- 1 lb. frozen peas and carrots

Instructions

Preparing the vegetables

1) In a skillet, fry the diced eggplant in olive oil. Cook 20 minutes over low heat. In a saucepan, sauté onion in a little oil, without browning. Add the tomato flesh and eggplant. Season and add the garlic. Simmer 20 minutes. Add mushrooms after cooking. Add a little water. This step is imperative because of the use of lasagna sheets that do not require pre-cooking. In baking, they will absorb some liquid. In a skillet, sauté the diced zucchini and celery. Cook 20 minutes over low heat. Cook the peas and carrots in hot water (or you can use the microwave).

Prepare the bechamel sauce:

2 - Melt the butter without letting it brown and add flour. Add hot milk gradually, whisking to prevent lumps. Bring to a boil and cook for a few moments. Add salt, pepper, nutmeg. Reserve 1/4 of the resulting sauce to finish. Combine the zucchini, peas, carrots and celery in the white sauce

Putting the vegetable lasagna together

3 - Prepare the deep lasagna pan we will be making our lasagna in. Pour in some tomato sauce, just enough to cover the bottom of the pan. Cover the bottom with lasagna noodles, then a ladle of tomato sauce, 2 sheets of lasagna and a ladle of white sauce with vegetables. Repeat this whole layering process once more. Finish with 2 leaves, a layer of bechamel sauce and sprinkle generously with Parmesan and Swiss cheese.