Artichoke Lasagna

منى جاب اللهCuisinier

Ingrédients

• 8 lasagna sheets
  8 sheets
• 6 boiled and chopped artichokes
  6 pieces
• 1/2 cup of boiled peas and carrots
  0.5 cup
• 5 green onions
  5 pieces
• 1 cup of sliced mushrooms
  1 cup
• 2 tablespoons of oil or butter
  2 tablespoons
• 3 cups of béchamel
  3 cup

Mesures

1. 1

   Heat a little butter in a pan and add the green onions with a pinch of salt, then add the remaining vegetables and stir with a pinch of salt and black pepper for 5 minutes until ready.

   Matériel requis:

   Poêle à frire

   5 minutes
2. 2

   Prepare a medium-sized Pyrex dish and place a spoonful of béchamel at the bottom, then layer the lasagna sheets and pour some béchamel over them, adding a sprinkle of cheese to taste, followed by the filling.

   Matériel requis:

   🍳

   Pyrex

   5 minutes
3. 3

   Distribute the filling evenly, then layer more lasagna sheets and pour the remaining béchamel over them.

   5 minutes
4. 4

   You can repeat the step if you wish to have two layers of filling.

   5 minutes
5. 5

   Finally, sprinkle mozzarella cheese on top and place it in the oven to simmer on low heat for 20 minutes, then brown the top and serve.

   30 minutes

Faits nutritionnels

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques