The recipe of the weekend: vegetable lasagna with bechamel sauce

A homemade dish that has earned its place in haute cuisine restaurants

A layer of tender pasta with a juicy filling and bechamel sauce with the crunchy touch of Parmesan gratin, it’s understandably one of many people’s favorite dishes. Lasagna is a homemade dish that has earned its place in haute cuisine restaurants. Despite the fact that the best known version is filled with bolognese sauce, different versions can be prepared, using the ingredients we have at our disposal.

For this weekend’s recipe we have the extensive experience and know-how in the kitchen of Santiago Hernández, a collaborator of the house, who offers the step by step of a delicious vegetable lasagna with which you can surprise the palate of all your guests.


For the pasta:

-1 egg

-100g of flour

For the bechamel:

-50g of butter

-50g of flour

-1 liter of milk




For the fodder:

-1 eggplant

-1 zucchini

-1 Italian pepper

-1 tomato




-Parmesan cheese

The process

First, we are going to prepare the pasta. For this we will need a bowl in which we will put one egg per 100 g of flour and knead until the dough takes on consistency and we see that it is ready. Let stand 15 minutes.

Then we are going to cut the vegetables into cubes and we are going to fry them in a pan with olive oil. We will add the spinach at the end. You can use the vegetables you like the most or the ones you have most at hand. We take the opportunity to try to rectify the salt.

Meanwhile, we will prepare the béchamel. In a frying pan we put the butter and once melted we add the flour to toast it while stirring and later we add the milk little by little without stopping stirring. Season with salt, pepper to taste and a pinch of nutmeg. You will see how little by little the béchamel acquires consistency. If you have lumps, don’t worry. All you have to do is pass it through a sieve or sieve and the sauce will be ready.

Before moving on to the next step, it is important to turn on the oven at 200°C so that it warms up. Once this is done, check that the vegetables are well cooked, drain them and remove the excess water. While they are dripping, we will take the dough that we prepared at the beginning and on the counter, add a little flour and with the help of a rolling pin we will roll it out and give it the desired shape. It must be very fine. We cut to taste and we only have to assemble the lasagna.

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At the bottom of the container we put a little béchamel then we add a quantity of vegetables. Then we will add a sheet of pasta and on top we will put béchamel and vegetables. We will repeat the operation about 3 or 4 times depending on the leaves we have obtained. In the last layer we cover with béchamel and add parmesan to taste. We put in the oven for 20 minutes from top to bottom and five more just above to get a more golden tone. To enjoy!

This recipe, and many others, can be found on the blog “A recipe, a memory” by Santiago Hernández.


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