Pique the onion finely and put it to fry in oil.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to do vegetables: |
| 2 PASTA PACKS TYPE LASAÑA 1 point of thyme 1 eggplant oil 2 zucchini salsa bechamel 1 Large can of corn cream butter 1 can of whole tomatoes 150 gr. OF MOZARELLA SOLARELLA 2 onions 100 gr. of Rallado Parmesan cheese 3 cloves of garlic salt and pepper to taste |
Ingredients to do vegetables:
2. Bleet the tomatoes with garlic and add to the sauce along with a cup of water, salt, pepper and thyme.
3. Let cook about 25 minutes and add the corn cream at that time, mixing very well.
4. Wash very well and renabane the eggplant and zucchini.
5. Place a metal grid over the cauldron where the sauce is cooking and place the slices for 5 minutes, so that they loosen with the steam.
6. cook the pasta more than to the dente, drain and pass through natural water to cool.
7. Prepare an greased tray.
8. Successively place layers of: Bechamel sauce in the background, pasta, eggplant, tomato sauce, slices of Mozarella cheese, pasta, bechamel sauce, slices of zucchini, tomato sauce, mozella cheese, paste, bechamel sauce.
9. When finishing sprinkle with the grated Parmesan cheese, place some butter points and put to gratin in the preheated oven about 20 minutes.
10. Recipe for 8 people.
