Ingredients (4 servings):
2 Carrots
2 Zucchini
400 g Cauliflower
400 g Tomato: crushed, peeled, diced pulp
100 g cream cheese
400 ml milk
40 g butter
40g flour
1 tsp Nutmeg
grated cheese
6 precooked lasagna Plate
1 pinch salt
1 pinch Pepper
Preparation:
Preheat oven to 180 ° C. Peel the carrots and cut into thin slices and zucchini. Cook carrots, cauliflower florets and zucchini in salted boiling water for 15 minutes then drain.
Sauté with tomato pulp. Mix in cream cheese, mix, salt and pepper. Simmer over low heat.
Prepare béchamel with the milk and cornstarch. Add salt, pepper, nutmeg.
In a baking dish, place 2 sheets of lasagna, add half the vegetables and béchamel, once renew the operation and finish with the remaining 2 plates and the rest of the béchamel. Sprinkle with grated cheese and bake 20 minutes.