The lasagna is an Italian recipe which has won acceptance worldwide for its exquisite flavor and ability to join families at the table. In Venezuela, this recipe was adapted to the seasoning and ingredients of this beautiful country and it has diverse variants according to each home’s taste. The vegetarian lasagna is one of these variants, and in this case, a rich and healthy option, to eat pasta without remorse.

Ingredients

	2 packs of Lasagna Sheets (direct oven)
	2 cups Napole sauce
	2 cups Eggplant Bechamel sauce
	300 gr Parmesan Cheese
	300 gr Goat Cheese
	Sauteed vegetables
For the napole sauce
	1 can of peeled Tomatoes
	2 Onions cut into brunoise
	1 sprig of Celery cut into brunoise
	4 Garlic cloves mignonette
	1 Carrot cut into brunoise
	150 cc Olive Oil
	Salt
	Black Pepper
	Oregano
For the eggplant bechamel sauce
	Pureé of 3 roasted Eggplants
	10 gr Butter
	5 tablespoons Wheat Flour
	1 Onion cut into brunoise
	Salt
	Black Pepper
	Nutmeg
	1 liter Milk
For the sauteed vegetables
	½ Carrot cut into julienne
	1 Leek (white part) cut into julienne
	½ Red Bell Pepper cut into julienne
	½ Onion cut into julienne
	3 Spinach leaves cut into chiffonade
	8 bleached sprouts of Broccoli
	1 sprigs of Parsley finely cut
	4 teaspoons Vegetable Broth
	1 tablespoon Olive Oil
	30 gr Butter
	Salt
	Ground Black Pepper

Utensils

Knife

Cutting board

Blender

Medium pot

Frying pan

Wooden spoon

Ovenproof dish

Preparation

For the napole sauce

1. Place the tomatoes in a blender, process, strain and reserve.

2. In a pot, place the oil and heat and add the onion, carrot, celery and garlic for 10 minutes.

3. Pour the blended tomatoes to the pot with vegetables.

4. Let simmer for ½ hour or 45 minutes, stirring every once in a while.

5. Season to taste.

For the bechamel sauce

1. In a pot, place the butter and melt.

2. Add the wheat flour, onion and mix until a paste.

3. Add the milk.

4. Cook to simmer, stirring constantly until it thickens.

5. Add the eggplant purée and mix.

6. Add salt, pepper and grated nutmeg to taste.

7. Withdraw from fire and let stand.

For the sauteed vegetables

1. In a hot frying pan add the olive oil and sauté the onion until golden.

2. Later add the carrot and move the vegetables in the pan with a wooden spoon.

3. Add the bell pepper, leek and the spinach.

4. Season with salt and pepper.

5. Pour the broth and stir for 5 minutes.

6. Lastly add the broccoli sprouts and move until the liquid blends homogeneously with the melted butter.

Final preparation

1. Place the Napole sauce at the bottom of the ovenproof dish.

2. Put 1 lasagna sheet.

3. Place 1 coat of bechamel sauce.

4. Put 1 coat of sautéed vegetables.

5. Sprinkle the goat cheese.

6. Repeat the same procedure, placing another coat of Napoli sauce, lasagna sheets, bechamel sauce, sautéed vegetables and goat cheese.

7. Finish with a layer of bechamel sauce and sprinkle with parmesan cheese.

8. Bring to preheated oven to 300 degrees Celsius and bake for half an hour or until the sheets and the cheese are cooked and gratin.