Grilled vegetable lasagna

Continental Menu, Grilled vegetable lasagna,

Ingredients for 4-6 people:

• Precooked lasagna plates or ready for use (enough to cover our mold)
• 1 eggplant
• 2 zucchini or zucchin
• 100 grams of mushrooms (optional)
• ½ cauliflower cooked
• 1 cup skim milk
• ½ cup vegetable broth
• Grated Parmesan cheese
• Salt and pepper
• Olive oil
• Homemade tomato sauce       

Procedure:

1. Cut eggplant and zucchini into slices half a centimeter. The eggplant we left on a plate and cover with a little salt, we thereby remove sweat and bitterness. Let stand half an hour.
2. Then put in a grilladora or source (if we baked) all the vegetables more mushrooms sliced, sprinkle with a little salt and olive oil and let the vegetables is reduced, stirring occasionally.
3. In a blender or mixer place the milk and broth, slowly add the cauliflower florets, the amount you use depends on how thick we want the sauce, I recommend it in the middle term. We add some grated cheese to give us a rich flavor and season.

  This sauce is not cooked.

When we have these two lists parts oiled baking dish, put in the background a little tomato sauce, then the lasagna dough plates over a layer of grilled vegetables over some cauliflower white sauce, cheese grated, lasagna noodles, grilled vegetables, shredded cheese, tomato sauce, finally the remaining sauce over cauliflower and much grated cheese for gratin.

NOTE

Bake in preheated oven 180 º C for 45 minutes or until you see the gold surface.