Vegetable and béchamel lasagna

Ingredients

• 2 carrots
• 5 green beans
• ½ cup (60 g) of cauliflower florets
• 2 sheets of lasagne
• One large tomato
• 40 g of flour
• 75 g of butter
• 500 ml of milk
• 2 slices of cheese
• 1 tablespoon of oil paint (for seasoning the pasta)
• salt
• ground pepper
• Ground apple, pepper, onion, sauté mushrooms or spiced ground meat, to be added in layers.

Bring the water to a boil, add salt, 1 tablespoon of oil paint, and the lasagna sheets. Cook for 20-25 minutes, then drain and set aside.

Chop the carrots and green beans into small pieces and cook them in the pressure cooker. Submerge the cauliflower florets in boiling water for 10 minutes. Roughly chop the tomatoes.

Preheat the oven to 200 °C.

Heat a heavy-bottomed pot, then melt the butter over low heat, being careful not to burn it. Add the flour and mix well, then use a spatula to bring the mixture together into a ball. Gradually add the milk, stirring constantly, as the flour will quickly absorb the milk. After adding 350-400 ml of milk, the sauce will thicken less; stir well to prevent lumps, keep the heat low, and have the milk readily available. When the sauce is creamy, season with salt and pepper.

In a glass dish, first place a layer of lasagna, followed by the carrots and beans, some béchamel sauce, another layer of lasagna, more béchamel, cauliflower, more béchamel, lasagna, more béchamel, tomatoes, and finally, more béchamel. Cover with slices of cheese.

Bake for 20 minutes in the convection setting, until the cheese is melted.

Serve hot, with tomato sauce.