Vegetable Lasagna

Ingredients for 4 people

Lasagna pasta, 4 zucchinis, 4 carrots, 1 eggplant, 2 apples, 100 gr (3 ½ oz) of Parmesan, 20 cl (0.02qt) of fresh cream, 10 cl (0.01 qt) of milk, grated nutmeg, basil and pepper.

Making 20 minutes

Preheat the oven to 180°C (350°F)
Clean and slice the vegetables and the apples into thin slices. Steam them for 4 minutes.
Mix the fresh cream, the milk and 75gr (2 ½ oz) of Parmesan. Add salt, pepper and nutmeg.
Make the lasagna pastas cook for 2 minutes in the boiling water.
Place 2 of them in a 25 cm long Appolia Square Baking Dish (10 inch long). Sprinkle with the Parmesan cream, add basil. Repeat it 3 times, and finish by lasagne noodles with cream and the rest of Parmesan.

Cooking 20 minutes

Cuire au four th 6/180°.