Lasagne alle Verdure

Prepare the vegetables: slice the eggplant, zucchini, carrots, bell pepper, and leeks.

Sauté the broccoletti in a pan with garlic and oil.

Prepare the béchamel sauce by melting the butter, adding flour, and gradually whisking in the milk until thickened.

Layer the lasagna: place a layer of pasta, followed by a layer of sautéed vegetables, béchamel sauce, slices of Edamer cheese, and grated Grana Padano. Repeat the layers until all ingredients are used, finishing with béchamel and cheese on top.

Bake in the oven until golden and bubbly.

Spice Level:

Dietary