Veggie lasagna with barley porridge

Preparation steps

• Saute finely chopped onion in olive oil until yellow. Add finely chopped potatoes, horn peppers, carrots and fresh cabbage. Add salt and pepper as desired, add red pepper powder and a little (optional). Wait for everything to boil a little, and when the cabbage softens, add the barley porridge.
• When you have added the barley porridge, add water to cover all the ingredients and stir occasionally until the barley porridge is cooked through.
• It is desirable that at the end of the filling be a little denser texture, before you start stacking it in a fireproof dish.
• Arrange the lasagna in a fireproof bowl and then the filling
• Add cheese as desired to the filling, I used homemade cow cheese that I had previously grated
• It took me a total of 9 crusts (3 on 3 floors) to fill the entire bowl
• In a preheated oven, bake the lasagna at 180C for at least 20 minutes or until the cheese on top melts / takes on a golden color.
• Good apetite :)