Vegetarian Lasagna

Prep Time: 30 minutes

Cook Time: 45 minutes

Calories: 500 kcal

Difficulty Level: Easy

Recipe

• Preheat the oven to 180∘C (350∘F).
• Mince the onions and sauté them over low heat until golden.
• Add the carrots cut into small dice and sauté them lightly to keep them crunchy.
• Cook the Red Kuri Squash for 20 minutes in boiling water and mash it to a rustic purée.
• Add the tomato sauce, mix, season, and add a little water if needed.
• Prepare the béchamel sauce: Melt the butter, add the flour, and whisk. Gradually pour in the milk until it thickens.
• Mix the béchamel sauce with the squash-carrot preparation.
• In a gratin dish, pour a first layer of sauce, then add a layer of lasagna pasta. Repeat the process until all the sauce is used up.
• Bake for approximately 45 minutes.