Lasagne
Mille Feuilles de Lasagne aux légumes grillés
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250g of Panzani Lasagne
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200g of carrots
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200g of aubergines
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200g of leeks
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200g of courgettes
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100g of black olives
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250g of crème fraîche
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1.5cl of olive oil
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Quelques herbes pour décoration
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2.5g Sel
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1 pincée de poivre
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10g Béchamel :
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50g de beurre
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50g de farine
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0.5l de lait
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1. Cook the lasagne sheets in salted, oiled boiling water for 20 mins.
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2. Then, set aside, keeping them separate, on an oiled tray in the fridge.
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3. Make a bechamel: In a pot over low heat, melt the butter, add the flour, stirring it in with a wooden spoon, and then slowly pour in the cold milk, stirring constantly.
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4. When the sauce thickens, salt, pepper, and add a dash of grated nutmeg
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5. Clean the vegetables and slice them lengthwise
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6. Grill the vegetables on a plancha grill in 1.5 cl of olive oil and season with salt, pepper, and chopped basil.
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7. In a serving dish, layer a lasagne sheet, a layer of vegetables, a layer of bechamel, and so on. The last layer being vegetables.
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