Peel and cut the onion into small pieces. Dice the zucchini after peeling and eliminating the seeds. Wash the garlic and parsley root. Finely chop the garlic. Extract the seeds from the hot peppers and slice them with a knife. Peel and mill the carrots. Separate the heads of the broccoli and slice them. Clean the bell pepper and cut it into small pieces. Cut the tomatoes into slices. Peel and finely chop the parsnip.
Heat up the olive oil in a skillet and saute the onion and garlic. Add the bell pepper, carrot, and parsnip and let it cook for 5 minutes. Include the aubergines and broccoli and cover the skillet with a lid. Simmer for another 5 minutes before putting in the tomatoes and bell pepper. Season with salt and simmer for about 7 minutes.
Melt the butter in a tiny pan and blend it with the flour. Mix thoroughly and pour in the milk. Whisk until the blend is consistent. Heat the sauce until it boils and sprinkle salt and nutmeg. Thin out the bechamel sauce with broth.
Spread a layer of white sauce onto a baking dish and place a layer of lasagne sheets. Cover with vegetable stew and drizzle white Bechamel sauce over it. Sprinkle grated cheese on the surface. Keep repeating the layers until all the ingredients are utilized (approximately 4 layers). Use foil to cover the top and bake in a preheated oven at 350°F for 35 minutes. Discard the foil, add tomato decorations, and bake for another 10 minutes. Prior to serving, garnish with chopped dill.
Before serving, cut the lasagna into portions of even squares or rectangles. The finished dish is ready to serve!
During the preparation of the vegetable stew, feel free to add your favorite spices to the pan. For a bit of heat, add a pinch of hot chili pepper if desired.
When cooking the vegetable lasagna, incorporate a variety of vegetables such as cabbage, green asparagus, and peas. Get creative and experiment with different fillings to find the most delicious combination for you and your loved ones.
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