Lasagne Millefeuille with grilled vegetables


  • 250g of Panzani Lasagne
  • 200g of carrots
  • 200g of aubergines
  • 200g of leeks
  • 200g of courgettes
  • 100g of black olives
  • 250g of crème fraîche
  • 1.5cl of olive oil
  • A few herbs for garnish
  • 2.5g Salt
  • 1 pinch of pepper
  • 10g Chopped basil
  • Juice of 1/2 lemon
  • Bechamel:
  • 50g of butter
  • 50g of flour
  • 0.5l of milk
  • 1 dash of grated nutmeg

Preparations steps

  • 1. Cook the lasagne sheets in salted, oiled boiling water for 20 mins.
  • 2. Then, set aside, keeping them separate, on an oiled tray in the fridge.
  • 3. Make a bechamel: In a pot over low heat, melt the butter, add the flour, stirring it in with a wooden spoon, and then slowly pour in the cold milk, stirring constantly.
  • 4. When the sauce thickens, salt, pepper, and add a dash of grated nutmeg
  • 5. Clean the vegetables and slice them lengthwise
  • 6. Grill the vegetables on a plancha grill in 1.5 cl of olive oil and season with salt, pepper, and chopped basil.
  • 7. In a serving dish, layer a lasagne sheet, a layer of vegetables, a layer of bechamel, and so on. The last layer being vegetables.

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