Instructions

Prepare the best vegetable lasagna: Peel and dice carrots, celery, and onions into small cubes. Also chop leeks and cherry tomatoes.

In a wok, heat olive oil and add tomato puree. Fry and add onions, leeks, carrots, celery, tomatoes, beans, and peas. Sauté everything for at least 15 minutes. Season with oregano and soy sauce and simmer for another 15 minutes.

Bechamel sauce

Melt butter in a saucepan. Gradually add flour. Stir well to prevent the flour from burning. Pour in milk and simmer gently for 5 minutes. Season with soy sauce and nutmeg.

In a baking dish, spread a layer of prepared bechamel and add lasagna sheets. On the lasagna, add vegetable sauce and layer like this at least 4 times.

Pour the last layer with bechamel and sprinkle with grated cheese. Bake for 45 minutes at 200°C.

Cut the Italian vegetable lasagna into equal pieces and serve. Buon appetito!