Gratin Vegetable Lasagna

Preparation time 25 minutes


  • 2 tablespoons of vegetable oil
  •  ½ cup of broccoli in florets
  •  ½ cup of diced eggplant
  •  ½ cup diced zucchini or zucchini
  •  ½ cup sliced ​​mushrooms
  •  ½ cup red bell pepper, finely diced
  • ½ Cup of carrots
  • 1 cup of heavy cream (or bechamel – you can use non-dairy milk)
  • 3 tablespoons of Parmesan cheese
  • Lasagna DIPALMA


• Take out, strain and rinse your Lasagna DiPalma
• In a hot pan, add the oil and incorporate all the vegetables until frying and browning, start with high heat for two minutes and then lower the heat for 4 more minutes.
• For the Bechamel: Blend the milk with the flour and cook over low heat.
• Season with Nutmeg, Pepper and Salt to taste. Reserve.
• Drain and rinse your LASAGNA DiPalma.
• It is assembled by layers in a refractory, starting with Lasagna, pouring cream, then the vegetable mixture and so on, ending with gratin cheese.
• Bake in a preheated oven for 20 minutes at 350 degrees.

TIP: Puedes incorporar trocitos de mantequilla y pimienta al gusto en la capa superior para un mejor gratinado
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