The Lasagna Vegetariana

Ingredients:

* 1 pound egg lasagna pasta
* 1 pound of diced ripe tomatoes
* 1/2 cup Parmesan cheese
* 4 large eggplants
* 4 large zucchini
* 1 carrot + 1 onion 2 stalks of celery
* basil, parsley and 1 bay leaf to taste
* 1 cup white wine
* 4 tablespoons butter
* 1 quart of whole milk
* 4 tablespoons flour + a pinch of nutmeg oil
* salt and pepper to taste

Cooking method

Prepare the tomato sauce

Cut the eggplant into thin slices, salt them and leave to drain for about 30 minutes to let it shed its bitter liquid.
Clean, wash and dry the carrots, celery and onion and chop'em all!
Brown the chopped vegetables with a little 'd 'oil, add the wine and let evaporate.
Add the diced tomatoes, some basil leaves a small chili pepper, bay leaf and salt.
Simmer for about 10 minutes and finally add the chopped parsley. Cut the zucchini also in slices.
Winking eggplant lightly between your hands without breaking them.
Now grill the eggplants and zucchini in a skillet without burning them. Take a few at a time

Prepare the béchamel

In a saucepan, melt the butter over low heat without letting it brown, mix in the flour and gradually add milk, slowly stirring again with a wooden spoon.
Always turn in the same direction while stirring, this will help avoiding lumps.
Season with salt and a pinch of nutmeg.
Bring the sauce to a boil, stirring and making sure there are no lumps; but do not allow it to boil.
As soon as it starts to boil, reduce heat and simmer a little more to increase thickness, stirring constantly.

Put the lasagna together, and bake!

Boil your lasagna noodles in salted water for about 6 minutes (not 100% cooked),
drain them well, oil them up a little bit so they dont stick to one another, lay them down on a plate.
Grease up a deep lasagna pan with some olive oil, the bottom and the sides; pour a few tablespoons of tomato sauce.
Put a layer of lasagna over the sauce, pour some white sauce over the noodles and a sprinkling of Parmesan.
Continue in the same way with a layer of zucchini, alternating the two vegetables and ends with a vegetable sauce,
béchamel sauce and a few spoonfuls of grated parmesan cheese.
Bake uncovered in a preheated oven at 350 ° F for about 30 minutes. The top should form a nice golden crust.