veggie lasagne

🕑 40 minutes 🍴 Serves 2

Ingredients

• 1 eggplant

• 1 zucchini

• 1 carrot

• 1 bell pepper

• Herbes de Provence

• 8 lasagna sheets

• Gruyère cheese

• 1 jar of Think Tomato

• Béchamel sauce (homemade with butter, flour, and milk)

Instructions

1. Preheat the oven to 180°C (350°F).

2. Cut the zucchini, eggplant, peeled carrot, and bell pepper into pieces and place them in an oven dish.

3. Drizzle with olive oil and season with salt, pepper, and Herbes de Provence.

4. Roast the vegetables in the oven for 20 minutes, turning them occasionally.

5. Meanwhile, prepare the béchamel sauce.

6. Once the vegetables and béchamel are ready, start assembling the lasagna layers:

   • a layer of béchamel

   • a layer of lasagna sheets

   • a layer of béchamel

   • a layer of vegetables

   • half of the Think Tomato sauce

   • lasagna sheets

   • béchamel

   • vegetables

   • the remaining Think Tomato sauce

   • finish with Gruyère cheese

7. Bake the lasagna in the oven for 10 minutes, then grill for the last 2 minutes.

Enjoy!