Vegetarian lasagne

Grate cheese and cut vegetables into small pieces (tomatoes, olives, eggplant...)

*Put eggplant in the mixture of salted water and lemon juice not to become dark.

1st phase

Dry eggplant cubes with a dish towel and fry them in well heated olive oil until they become tender.

Add tomatoes, olives, chopped fresh basil, bay, season with salt and pepper, stir and simmer for 10 minutes. Remove from the heat to cool off.

2nd phase

Mix milk, cooking cream, butter and flour in the pot, stir all the ingredients well and cook over medium heat for 10 minutes. Stir constantly to avoid the thickening of the sauce.

Stir in tomato sauce and add grated cheese, stirring constantly. Cook for 6-7 minutes.

The sauce is ready and remove it from the heat.

3rd phase

Pour the sauce on the bottom of the Pyrex dish, place a layer of pasta, then a layer of fried vegetables, sprinkle with Parmesan, pour some sauce over it and repeat the process until you have used up all of the ingredients. Sprinkle the last layer of fried vegetables with Parmesan, pour sauce over it, add some sage and bake in the oven at 200-220C for 40-45 minutes.