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| Calories | 96,8 kcal |
| Fat | 1,5 g |
| of which saturated fat | 0,9 g |
| Carbohydrates | 16,0 g |
| of which sugar | 3,4 g |
| Proteins | 4,1 g |
| Sal | 0,5 g |
| Calories | 96,8 kcal |
| Fat | 1,5 g |
| of which saturated fat | 0,9 g |
| Carbohydrates | 16,0 g |
| of which sugar | 3,4 g |
| Proteins | 4,1 g |
| Sal | 0,5 g |
Preheat oven to 250ºC, with heat above and below. Cut aubergine into small 1 cm cubes. Bring a pot of salted water to a boil. Place the lasagna sheets in a bowl. Pour hot water over them. Heat 15-20 ml of oil in a pot over medium heat. Add 20 ml of flour per carton of milk in your kit. Stir continuously, letting the flour cook for a moment. Add the diced tomatoes and crumbled vegetable broth to the dish. Roast for another 5 minutes. Remove sauce from the oven and pour half in a bowl. Serve the lasagna with a salad of tender sprouts and cherry tomatoes. Preheat oven to 250ºC, with heat above and below. Cut aubergine into small 1 cm cubes. Bring a pot of salted water to a boil. Place the lasagna sheets in a bowl. Pour hot water over them. Heat 15-20 ml of oil in a pot over medium heat. Add 20 ml of flour per carton of milk in your kit. Stir continuously, letting the flour cook for a moment. Add the diced tomatoes and crumbled vegetable broth to the dish. Roast for another 5 minutes. Remove sauce from the oven and pour half in a bowl. Serve the lasagna with a salad of tender sprouts and cherry tomatoes. Cooking step by step
Oven-roasted tomato sauce I:
Cut cherry tomatoes in half.
Cut red onion into julienne and mince garlic.
Brush a baking dish with oil and place the vegetables inside (only half of the cherry tomatoes). Season with spice mix, salt, and black pepper. Add a dash of oil.
Roast in the top part of the oven for 20 minutes. Stir 2-3 times during cooking. 
The lasagna sheets:
Set aside. 
The bechamel sauce:
Add milk and stir until it starts to boil, then reduce the heat to low and continue stirring until you achieve a creamy sauce. Incorporate mozzarella.
Adjust the flavour with salt and pepper. Set aside. 
Oven-roasted tomato sauce II:
The lasagna:
Alternate layers of lasagna sheets, béchamel sauce, and tomato sauce in the dish, finishing with a layer of béchamel sauce. Cook in the top part of the oven for about 20 minutes, until the lasagna is done. 
Your meal.
Cooking
step by stepOven-roasted tomato sauce I:
Cut cherry tomatoes in half.
Cut red onion into julienne and mince garlic.
Brush a baking dish with oil and place the vegetables inside (only half of the cherry tomatoes). Season with spice mix, salt, and black pepper. Add a dash of oil.
Roast in the top part of the oven for 20 minutes. Stir 2-3 times during cooking. 
The lasagna sheets:
Set aside. The bechamel sauce:
Add milk and stir until it starts to boil, then reduce the heat to low and continue stirring until you achieve a creamy sauce. Incorporate mozzarella.
Adjust the flavour with salt and pepper. Set aside. Oven-roasted tomato sauce II:
The lasagna:
Alternate layers of lasagna sheets, béchamel sauce, and tomato sauce in the dish, finishing with a layer of béchamel sauce. Cook in the top part of the oven for about 20 minutes, until the lasagna is done. Your meal:
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