Chicken and vegetable lasagna

-- Filling: - In a frying pan with a tablespoon of AOVOE add the onions and carrots, previously cut into small pieces. - Pass the chicken fillets and shred. Then add to the onions and carrots. - Finally, add the tomato to this mixture. - Season with salt and pepper, cook for a few more minutes and set aside.

-- Bechamel sauce: - In a frying pan melt the butter. Once liquid, add the flour, stirring constantly. - Once we have a slightly toasted aroma, we lower the heat and gradually add the milk (it must be hot). - We continue stirring until the mixture has consistency. - Once ready, add salt, pepper and nutmeg.

-- Assembly:: - We cover a tray with a little tomato and then assemble the lasagna plates and the filling. - Follow these steps until the end. - Finally, cover with the béchamel sauce and bake in the oven for 16 minutes. * It can be gratinized with cheese. If so, leave 5 minutes more in the oven.