Preparing vegetarian lasagna is pretty simple.

First, cut the zucchini and carrots into cubes. If you want you can also add peppers and aubergines.

Finely chop the spring onion (or shallot, leek, onion).

Put the diced vegetables in a pan with the spring onion and two generous spoons of oil. Brown quickly then put half a glass of water, cover and cook.

Finally, season with salt and if necessary remove the lid to evaporate the excess water.

Meanwhile, prepare the béchamel (even without butter), keeping it rather soft.

Slice the Asiago cheese.

Let’s start composing the lasagna. Spread a thin layer of béchamel on the bottom of a baking dish, place the lasagna sheets on it. You can use the dry ones or the fresh ones from the refrigerated counter.

Spread about a third of the béchamel and a third of the vegetables.

Complete with a few teaspoons of pesto.

Proceed by making 2 more layers, for a total of three.

Complete with a generous sprinkling of parmesan.

Bake at 200 ° C for 35 minutes. If it gets too brown, cover with a sheet of aluminum foil. Let it cool for 5 minutes before serving.