Lasagna with Extra Vegetables

For the lasagna, cut the vegetables into small cubes. Season the minced meat with salt and pepper. Sauté the onion in a pan with a little olive oil.

Add the minced meat and the vegetables and brown everything a bit. Then deglaze with the strained tomatoes and add the fresh herbs.

Let everything simmer for about an hour. In the meantime, prepare the béchamel. For this, melt the butter in another pan.

Add the flour and stir in the milk until the béchamel thickens. Season with salt and pepper to taste.

Pour the béchamel into a baking dish, line with lasgne sheets, add sugo on top and a little parmesan and again béchamel sauce.

Proceed in this way, layer by layer, until the mold is full. Finish with lasagna sheets and again put béchamel and parmesan on top.

Bake the lasagna in the oven at 160 degrees for about three quarters of an hour.

Preparation Tip:

You can also add some garlic to the sugo and béchamel. This makes the lasagna a little heartier.

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