The modern housewife

I love lasagna, but unfortunately I don't make it very often because it takes a really long time to do. Yesterday I felt motivated though and it was absolutely worth it!



for 4-5 people

1 aubergine
1-2 squash
olive oil
25 grams of butter
3 1/2 tablespoons of flour
about 9 decilitres of milk
1 cube of vegetable stock
1 clove of garlic
salt, pepper and other herbs
150 grams of grated cheese
about 12 lasagna sheets
1 can of whole tomatoes
2 tomatoes
basil

Preheat the oven at 225 degrees.
Cut the aubergine and the squash into thinner slices. Salt and oil on both sides. Put the on a roasting pan and leave in the oven for about 15 minutes or until they have gotten some color.
Melt the butter in a pan and mix with the flour. Add the milk for it to become a smooth sauce. Add the vegetable stock, pressed garlic and spices. Stir in 2/3 of the cheese.
Butter a baking tin and put a layer of sauce on the bottom. Follow with a layer of lasagna sheets and half of the vegetables.Add more sauce, lasagna sheets and the rest of the vegetables.
Cut the canned tomatoes into smaller pieces and pour over the lasagna with the rest of the sauce. Put fresh tomatoes cut into slices with some fresh basil on top. Cover with the grated cheese.
Put in the oven for abour