Best VEG lasagna

Vegetables you may need:
Aubergines
Spinach
Carrots
Courgette
Bell pepper
Tomatoes
Broccoli

Spices you may need:
Oregano
Basil
Asafoetida
Cumin
Coriander
Paprika

Preheat your oven to 180C
And start by preparing your veg
Then sauté your spices and add veg that take slightly longer to cook through, fill them with some water
Once they are half way done add all your other veg and simmer for a bit more before turning off the heat
In a different pan prepare you Bechamel sauce by melting 40grams of butter and then adding 20grs of flour
Stir to make sure there are no clumps
And slowly start to add your milk(350ml)
Stirring to make sure nothing sticks and to get a smooth texture
Grease your tin and place lasagna pasta
Pour some of your white sauce
Then add some of that veg that you cooked, and a layer of cheese on top
Repeat the process until there’s no more space or you’ve ran out of veg
Do a final layer of cheese and cover loosely with foil
In the oven for 20 mins, after which remove the foil and bake for an additional 15 mins to Crispín up the cheese
Serve IMMEDIATELY AND ENJOY !