Vegetarian Lasagna Recipe

Onions - Parsley; If you use onions, sauté them (in a skillet or wok) until they are tender. Chop some parsley to refrigerate with lemon juice.

Tomato - Herbs - Paprika - Salt - Pepper: Cut the tomatoes, add them to the onions, then simmer with herbs and paprika (don't hold back!), salt and pepper.

Zucchini: Cut the zucchini into slices and then incorporate them into the mixture. Add salt to the parsley.

Tomato sauce: Add tomato sauce and 3 teaspoons of powdered sugar (more in winter, when the tomatoes are more bland).

Let simmer for about 10 minutes over medium heat. The vegetables should remain crunchy. Add the juice of half a lemon.

Once the mixture is ready, proceed to layer in a large dish: 1 layer of lasagna, 1 layer of the preparation, 1 layer of béchamel, 1 layer of cheese, and so on (adding a bit of salt and paprika each time), putting plenty of cheese on the last layer.

To finish, bake in a hot oven (thermostat 7-170°C) for 50 minutes. Serve, it's all ready!