PREPARATION:Bechamel sauce:
In a saucepan, melt 1 tablespoon butter, add flour and overcook until golden brown, then add milk, salt and pepper, cook on low heat, still stirring until thick.
For the filling:
Roasted red pepper cut into 6 pieces, add canned side dish, mix.
Sheet pan to smear butter and add 2 tablespoons of bechamel sauce on top put 1 sheet of lasagna, sauce, grease and add the stuffing, sprinkle kashar cheese (grated), and cover with a sheet of lasagne, and so continue until such time as the end of lasagne sheets, pour the last portion bechamel and sprinkle kashar cheese (grated). Bake in oven for 10 minutes at a temperature of 190 ° C.
Note:
Applied for a recipe lasagna can not pre-cooking.
Applied for a recipe lasagna can not pre-cooking.
Italian Cuisine
INGREDIENTS:
4 servings
| Sheets of lasagna | 6 pcs. | Black pepper (ground) | taste |
| For béchamel sauce: | For the filling: | ||
| Butter | 1 tablespoon | Canned vegetables (potatoes, carrots, peas) | 1 cup |
| Wheat flour | 1 tablespoon | Red pepper (roasted) | 2 pcs. |
| Milk | 1/2 cup | Kasseri (kashar cheese, grated) | 1/2 cup |
| Salt | taste |
