Vegetable lassagna

Hey pixels, who said there are no individual lassagna recipes? With a few adjustments on the quantity of the ingredients, you can turn almost any recipe in a delicious meal for one person. That’s a great new for those who eat on their own, like me today. I didn’t want to eat junk food, so instead I decided to do this wonderful, full of healthy veggies lassagna… Much better 🙂

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Ingredients (1 person):

  • 1/3 eggplant
  • 1/3 zuchinni
  • 1/3 red pepper
  • 3 lassagna sheets
  • grated mozzarella
  • 3-4 tablespoons butter
  • 3-4 tablespoons flour
  • milk


Cube the vegetables; cook them in olive oil until tender, about 20-25′

Cook the lassagna sheets acording to the package directions

When both are ready, it’s time to preheat the oven (150ºC) and make the sauce.  To make the béchamel or white sauce: place the butter in a heavy saucepan over medium heat and melt it completely, but do not let it brown. Dump in the flour and stir it quickly into the butter.

Stirr the mixture for 2-3′, then add the milk. There is quite a lot of room for adjustment in the quantity of milk, it depends on how do you want it, looser or thicker). Keep stirring until the sauce has reached the consistency you want (about 5-6′).

The last step is to assemble the dish: in an individual baking pan, pour 2 tablespoons of white sauce, a lassagna sheet and the first layer of vegetables. Repeat, and cover the second vegetable layer with the last lassagna sheet.

Pour over the lassagna the rest of the sauce. Sprinkle with the grated cheese and bake for 15′.

Do you have any similar recipe? Please, let us know in the commens below 😉



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