Green Lasagna with Vegetables

16 pieces green lasagna
3/4 pound fresh beans
1 red pepper
1 green pepper
3 leeks
2 zucchini
1 eggplant
1/2 pound mushrooms
2 tablespoons finely chopped parsley
olive, salt, pepper
grated cheese (Gouda, Regato, etc)

Blanch the lasagna in water with a few oil. Spread one kitchen towel to dry and boil the fresh beans over a few minutes. Sauté all vegetables cut in sticks with some oil until they wilt. Oil an glass baking dish, place a layer of lasagna and half of the stuffing over it. Cover with grated cheese and repeat with a second layer, beginning with the lasagna. Bake in the oven.



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