FRIJE

Instructions

• 1.   Preheat the oven to 180°C (350°F)
• 2.   Filling preparation:
  In a pan, sauté the onions in olive oil and butter until golden. Add finely chopped carrots, then sliced zucchini and eggplant. Let cook for a little while and add diced tomatoes. Let cook a little longer. Add the tomato basil sauce and spices to the pan.
• 3.   Both preparations are ready:
  Arrangement in the dish:
  
  Start by adding a generous spoonful of béchamel sauce to the bottom of the dish. Place a layer of lasagna noodles (some lasagna noodles do not need to be precooked! Check the package!). Add vegetable filling on top of the lasagna noodles, then béchamel sauce, then lasagna noodles, then vegetable filling, and so on.
• 4.   While the filling finishes cooking, make the béchamel sauce:
  
  Heat a saucepan. When hot, melt a good knob of butter. Once melted, add a little flour and mix until the mixture is smooth. Add a little milk and mix. If the mixture is too liquid, add more flour. If the mixture is too thick, add more milk. Keep stirring the mixture. Add both ingredients until you achieve the desired texture and quantity. Add nutmeg, salt, and a little pepper.
• 5.   Finish the dish with a layer of lasagna noodles and béchamel sauce.
  Sprinkle grated gruyère cheese on top of the béchamel sauce and add a little bit of heavy cream on top of the grated cheese to prevent the gratin from being too crispy.
• 6.   Bake for at least 30-40 minutes. If needed, leave it in the oven for longer.

Notes & Suggestions

• Lasagna is always better the next day!

Nutritional information *