Ratatouille lasagna with celery bechamel

Preparation steps

• Clean the celery, cut it into cubes and steam.
• While the celery is cooking, prepare the sauce. Put butter and onion on medium heat, then simmer for 3-4 minutes. Add flour, mix well and immediately cover with milk. Cook over low heat for about 15 minutes, stirring occasionally.
• Put the celery in the cooked sauce and puree with a stick mixer (or in a multipractice) until you get a fine lump-free sauce. If you find it too thick, add some more milk. Add salt, pepper and grated nutmeg.
• Cut zucchini, eggplant and peppers into cubes. Also slice the onion and garlic, and the chili pepper. Squeeze the tomato if it is in too much water and cut it into cubes (I put them in a colander and used the remaining juice later for soaking.) Put the basil in ice water.
• Put onion and garlic butter in a pan and simmer for 2-3 minutes. Add peppers, zucchini, eggplant and chili. Saute for the next 3-4 minutes, then add the tomatoes. Add a small teaspoon of sugar, salt and pepper to taste. Now add a little of that tomato juice, but not all .. It should be juicy but not juicy!
• Cut the basil into strips.
• Prepare a pan in which to bake you! Spread it with butter and put a little bechamel celery on the bottom. Put the lasagna leaves and half the vegetables. Arrange half of the chopped basil on the vegetables, then a row of lasagna, some sauce, the rest of the vegetables, then the basil. To the top
• Finish with a layer of lasagna, coat with the rest of the sauce and place in a preheated oven. 200 degrees upper -lower heater, 180 degrees hot air. Bake for about 30 minutes.
• 5min before the end, mix the grated parmesan with the grated lemon zest and distribute over the top, then let it bake for a few more minutes. I grated a lot of parmesan because we love it, and don’t omit the lemon zest because it gives a special smeck at the end! Good apetite!