Lactose-free vegetable lasagna

Cut vegetables into julienne strips and sauté with EVOO, salt and pepper.

First onion, carrot, zucchini, eggplant.....

Bechamel 4 tablespoons of flour, brown the flour with the EVOO, add 3 glasses of oat drink little by little while stirring until it thickens and there are no lumps.

Season the béchamel sauce with nutmeg and pepper.

Put the lasagna sheets in warm water and assemble the lasagna.

Bechamel, pasta, vegetables, bechamel, pasta, vegetables.... finally cover with the bechamel sauce and bake 15' at 200º last minutes gratin .

Serve hot and enjoy