Super fit lasagna

Pour AOVE in a large frying pan. Cook over low heat the onion, the bell pepper and the carrot that we have previously cut into small pieces. When it is well done, add the chicken already chopped. Once the chicken is done, add a can of crushed tomato and add the spices (salt, garlic, oregano and bell pepper). We leave this step over low heat for about 20 minutes.

Cut a couple of zucchini or eggplants into slices, so that I have horizontal and large slices. Neither too thin nor too wide. These will be the base of our lasagna. They can be grilled but the micro is faster. I use a steamer, but a plate with the micro cover is enough. In about 7 minutes they would be ready.

On the other hand we cook the cauliflower. I buy it already cooked but I know it is not available everywhere. To this cauliflower, we add poached onion (I put it aside from the first step), salt, nutmeg and milk or vegetable drink. Beat everything until it is creamy. This will be our béchamel sauce.

Finally, we assemble the lasagna. A layer of zucchini, a layer of chicken, vegetables and tomato and a thin layer of béchamel sauce. So until we finish everything we have.

The last layer will be bechamel sauce. We add mozarrella to taste and leave in the oven to gratinate. Ready to lick your fingers.