Vegetable Lasagna with Bechamel Sauce

Another ingredient that it is used for Michaelmas is carrots.

We wanted to eat lasagna; thus, I made the dough with carrot color.

Vegetable Lasagna with Béchamel Sauce

Dough

2 cups of flour "00"

2 eggs

2 tablespoons of olive oil

1 carrot cooked

1 teaspoon of Spanish paprika mild

Water as needed

Mix 1 cup of flour with 1 egg, 1 tablespoon of olive oil, and water as needed. Combine it and kneed it until you have a smooth pasta dough. Set aside.

In a blender, mix the carrot, Spanish paprika, olive oil and the egg. Mix it with 1 cup of flour with, and and water as needed. Combine it and kneed it until you have a smooth pasta dough. Set aside.

Pass each pasta through a pasta machine until it reaches #6. Be creative if you want to make shapes. Cut it in the size of your lasagna dish, and let it dry for 5 minutes.

Filling

3 cups of béchamel sauce. I made it more thinner

Cheese of your choice to put in between

200 grams of mushroom sliced and cooked in olive oil with some oregano

3 zucchini sliced thinly and cooked in olive oil with some oregano

Boil the pasta, and place the cooked pasta in the lasagna dish. Add some béchamel sauce, some mushrooms, and cheese on top. Place another cooked pasta add some béchamel sauce, some zucchini, and cheese on top. Repeat until you fill the lasagna mold. Cover it with béchamel sauce and some cheese. Bake it in a preheated oven at 375F for 15 or 20 minutes or until the cheese has melted. ENJOY!!