* 10 lasagna pasta sheets
* 2 teaspoons oil
* 1 small onion, finely chopped
* 1 clove crushed garlic
* 4 ounces mushrooms
* 2 chopped tomatoes
* 4 ounces cooked carrot-4.1 “cube
* 4 ounces cooked broccoli, small florets
* 4 oz courgettes 1 / 2 “cubes
* 1 / 2 pt white sauce
* 2 ounces grated cheddar cheese, vegetarian
* 2 ounces Parmesan
* 8 ounces prepared herb roasted potatoes
* 1 egg yolk
Salt and pepper *
1st Cook lasagna noodles in boiling salted water al dente, drain and leave refreshed.
2nd Heat 1 tsp oil fry onion and garlic and fry sliced mushrooms and cook 2 minutes, add tomatoes, season with salt and set aside.
3rd Heat 1 tsp oil, fry and sauté zucchini, carrots and broccoli and cook quickly.
4th Add 2.1 of the white sauce and cheddar cheese and bind, season and put to one side.
5th Cut the potatoes 1 / 8 “thick.
6th Mix the rest of the white sauce with egg yolks and half the Parmesan.
7th Butter an earthenware dish and pasta distributed in the floor and put half the vegetable mixture evenly over this.
8th Cover this with pasta, spread it with half the mushroom / tomato blend. Lay half the potato slices on top.
9th Repeat with noodles, vegetables, noodles, and potatoes. Pour the rest of the sauce over the potatoes.
10th Sprinkle with remaining Parmesan and bake in an oven at 220 ° C for 15 minutes.
Guideline Daily Amount of 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g of salt.