Vegetarian lasagna

Today we offer a very tasty lasagna dish: a recipe that will surprise you as much for its simplicity as for its deliciousness. In fact, the result will leave you speechless! It's a vegetarian version, light, easy to prepare and economical: all you have to do is sweat a little leek, carrot and courgette, and finish it off with some fresh mozzarella.

Remove the outer leaves of the leek and slice into rings. Peel the carrots and grate both them and the courgettes. Sweat in a frying pan, covered, with a little extra virgin olive oil and a pinch of salt. Start making the lasagna by smearing a little béchamelsauce on the bottom of an oven dish followed by a layer of lasagna sheets, a few tablespoons of the softened vegetables, some torn chunks of mozzarella, a few shavings of parmesan cheese and another two or three teaspoons of béchamel. Continue in the same way until all the layers are completed. Finish with some béchamel sauce and a sprinkling of parmesan. Bake for 20 minutes at 180°C plus 5 more minutes under the grill.