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| Vegetable Lasagna |
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Cook the pasta in plenty of salted water until tender but whole, drain, pass under cold water and drain again.
In a saucepan, saute the garlic in broth, remove and pour the tomato puree, season with salt and pepper and cook over low heat, covered for 20 minutes.
Peel carrots and wash the zucchini, cut into small cubes and cook separately in a little water and salt, cut onions into small pieces and fry in broth, low heat, until translucent.
Each type of vegetable mix with a few tablespoons of white sauce by mixing gently, cover the bottom of a strong heat source with a thin layer of tomato sauce and place in it four sheets of pasta, slightly separated from one another.
Put on them, alternating layers of vegetables with white sauce, cover with the rest of the white sauce and sprinkle with grated cheese lean, bake in the oven until the top is golden brown. Serve over the rest of the hot tomato sauce and garnish with sprig of parsley
In a saucepan, saute the garlic in broth, remove and pour the tomato puree, season with salt and pepper and cook over low heat, covered for 20 minutes.
Peel carrots and wash the zucchini, cut into small cubes and cook separately in a little water and salt, cut onions into small pieces and fry in broth, low heat, until translucent.
Each type of vegetable mix with a few tablespoons of white sauce by mixing gently, cover the bottom of a strong heat source with a thin layer of tomato sauce and place in it four sheets of pasta, slightly separated from one another.
Put on them, alternating layers of vegetables with white sauce, cover with the rest of the white sauce and sprinkle with grated cheese lean, bake in the oven until the top is golden brown. Serve over the rest of the hot tomato sauce and garnish with sprig of parsley
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