Vegetable Lasagna Recipe

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Ingredients:

2 eggplants
1 potato
1 onion
1 bag of prepared vegetables for soup Campesina (trunk broccoli, carrots, cabbage, zucchini, onion, green beans and spinach). *
Two or three tablespoons tomato sauce
Pint of milk
2 tablespoons fine cornmeal
grated cheese
Extra virgin olive oil
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Manufacture of vegetable lasagna 

We put in a glass of milk and a little dissolve the corn flour, the remaining milk set it to heat when it starts boiling add the milk with corn flour, lower the heat and stir with a whisk until creamy , we put a pinch of salt and set aside.

Wash the eggplant and cut into very thin slices, put them into a microwave safe with a drizzle of extra virgin olive oil container and schedule 8 minutes at full power and reserve. We do the same with potato and onion, which will in the microwave together in the same container. In a skillet with a drizzle of extra virgin olive oil cook the vegetables in the end we incorporate the potatoes and onions that we have cooked in the microwave, a pinch of salt and set aside.

Now we only prepare our lasagna in the bottom of the pan put a couple of tablespoons of tomato sauce on top a layer of eggplant, half of the filling of vegetables, another layer of eggplant, other vegetables and a third layer eggplant. We cover our bechamel and put grated cheese over. Pour it into a preheated oven, 200 degrees about 15 minutes.

You can be prepared in advance lasagna in the fridge, in this case will the oven to 170 ° C or 180 ° C about 25 minutes. As for microwave times, this depends very much on the model, how are comprobad half the time and then you let the time you pause to consider.