Vegetable Casserole with Bechamel Sauce

For the vegetable casserole, slice the potatoes and boil in salted water until soft. For the vegetables, chop the onion and sauté in olive oil until translucent.

Cut the carrots into sticks, the melanzani and zucchini into small cubes, and the peppers into small pieces. Add everything to the onions. Squeeze in garlic and sauté. Add salt and pepper.

When everything is well roasted, add the tomato sauce and season with thyme, oregano and hyssop. Let it simmer for a while. Put the slices of potatoes in a greased baking dish. Spread the vegetables on top.

Prepare the béchamel sauce. Melt the butter in a saucepan and add the flour. Stir continuously until lightly browned.

Pour in half of the milk and continue stirring. Add grated Parmesan cheese, salt, pepper and a little nutmeg. When the mixture has thickened a bit, pour the remaining milk. Continue stirring until the mixture thickens again.

Spread about 1/3 of the bechamel sauce over the vegetables. Place the lasagna sheets on top and spread the remaining sauce on top. Bake the vegetable casserole in the oven at 200 ° for about 1/2 hour.

Preparation Tip:

If you like the vegetable casserole spicy, you can roast another pepperoni with the vegetables.

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