Vegetable Lasagna with Bechamel Sauce

Ingredients 5 ozs green beans 4 ozs spinach 1 stalk leeks 5 tomatoes 2 garlic cloves 4 table spoons olive oil 2 tea spoons herbes de provence salt peppers 2 ½ ozs butter 2 ¼ ozs whole wheat flour 16 ozs milk (low fat) 1 ¾ ozs freshly grated parmesan 20 ozs whole grain lasagne sheets Preparation steps Kitchen utensils 1 casserole dish, 2 pots, 1 cutting board, 1 large knife Preparation steps 1. Clean the beans, wash and cut into pieces. Cook in boiling water for 6 to 8 minutes. Drain, rinse and leave to drain. Meanwhile, clean, wash, drain and coarsely chop spinach. Clean leeks, cut in half lengthwise, wash and cut into rings. Clean, wash and dice tomatoes. Peel and finely chop garlic. Heat oil in a pot. Steam the vegetables in it over medium heat for 7 to 10 minutes. Season with herbs, salt and pepper. Remove pot from heat. 2. In a second saucepan, melt 3 Tablespoons of butter over medium heat, add flour and sweat it until light, stirring constantly. Now pour all the milk on top and stir well until smooth, heating slowly until the sauce comes to a gentle simmer. Continue to simmer gently for about 5 minutes. 3. Stir the Parmesan into the sauce. Pull the pot from the heat. 4. Brush an ovenproof dish with the remaining butter, line the bottom with lasagna sheets and cover them with half of the vegetables. Now pour some of the sauce over it. 5. Cover the whole again with pasta sheets and fill them up again with the rest of the vegetables. Finally, cover everything with lasagna sheets and pour the rest of the sauce.