Lasagna with vegetables

Lasagna with vegetables

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Lasagna 100% vegetables, a recipe full of flavors to taste. Young and old will feast.


  • For 4 people :
  • 200 g fresh lasagne leaves
  • 400 g frozen mushroom mixture
  • 70 g broccoli heads
  • 80 g fresh or frozen peas
  • 1 red pepper
  • 1 zucchini
  • 1 onion
  • 1 clove of garlic
  • 1 C. chopped parsley
  • 2 tbsp. oil soup
  • salt
  • pepper
  • White sauce :
  • 60 g of butter
  • 1 half liter of milk
  • 60 g grated Gruyère cheese
  • 35 g flour
  • salt
  • Gratin :
  • 130 g grated cheese
  • 100 g diced bacon


Wash the vegetables. Slice pepper and zucchini into strips. Chop onion and garlic. In a pan, brown the bacon in 1 tbsp. to s. oil, take them out of the skimmer and reserve them. In their place, brown the garlic and onion. Add the vegetables and a glass of water. Let them cook for 5 to 6 minutes then add mushrooms and chopped parsley. Salt, pepper and continue cooking for 15 minutes covered. Preheat the oven to 180 ° C (item 6). Meanwhile, prepare the sauce: in a saucepan, melt the butter. Add the flour and cook over medium heat, turning with a wooden spoon. When the mixture begins to bubble, add the milk. Let thicken, then add cheese and salt. Oil a large gratin dish and place two sheets of lasagna on it. Cover with 1 third of vegetables then 1 third of white sauce. Repeat this process twice. Sprinkle with bacon and grated cheese. Put in the oven for 20 minutes. Serve hot.


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