Lasagne with vegetables and mushrooms

Lasagna with vegetables and mushrooms is one of the great economy class dishes. Inexpensive, but delicious. It can be a snack, or if you have a banquet, you can serve it in portions.

Ingredients

• Lasagna Sheets - 6 Pieces
• Eggplant - 1 Piece
• Mushrooms - 230 Grams
• Tomatoes - 5 Pieces
• Béchamel sauce - 1 Glass (Oil -70 g, flour - 2 tablespoons, milk 200 ml)
• Grated mozzarella - 1 Glass
• Parmesan - 1/4 Cup (grated)
• Onion - 1 Piece

Directions

1. Cut the eggplants into rings and bake in the oven for about 30 minutes. Chop mushrooms and fry with onions.
2. Cut the tomatoes into rings or chop in a blender, you should get about a glass of sauce.
3. Prepare the Béchamel sauce: melt the butter, add the flour and pour in the milk in a trickle, add the spices. Pour some of the tomato sauce into the mold, put the lasagna sheets and apply the Béchamel sauce.
4. Then add half the eggplant and mushrooms and a third of the mozzarella. Season with some tomato sauce and repeat layers again.
5. Pour the sauce over the last layer and add the Parmesan cheese. Cover with foil, bake for 15 minutes at 170-180 degrees, then remove the foil and bake for another 15 minutes.
6. Bon Appetit!