This hearty and delicious vegetarian lasagna will satisfy even the staunchest of meat eaters. It's made by layering the usual lasagna noodles with a savory filling of sauteed onion, garlic, zucchini, carrots, and cabbage, and with fresh basil added at the end; bechamel sauce is also incorporated into the dish and used as the final layer on top, plus grated cheese and sesame seeds, which becomes nicely browned and bubbling during baking.
- In the wok, sauté the onion and the garlic over a pinch of olive oil.
- Then the zucchini, carrots and Lombard.
- Save the tomatoes and cook a little.