Picadillo and Vegetable Lasagna

Béchamel

1. Melt the butter in a small saucepan over medium heat.
2. Add the flour and stir until you obtain a homogeneous paste.
3. Incorporate the milk little by little, without stopping to whisk with a whisk to avoid lumps.
4. Cook the mixture until it thickens and bubbles slightly.
5. Add salt and nutmeg to taste. Set aside.

Meat filling

6. Season the meat with the spices and seasonings you prefer.
7. Heat olive oil in a skillet and sauté the meat over medium heat.
8. Add a splash of dry wine and cook covered. If it becomes too dry, incorporate a little broth.
9. Cook over low heat until the meat is done, with little moisture. Set aside.

Vegetable filling

10. Cut the zucchini, bell peppers, broccoli, and eggplant into small pieces.
11. Sauté the vegetables in olive oil until golden brown.
12. Wash and cut the spinach; they do not require prior cooking. Set aside.

Assembly

13. Prepare the lasagna sheets according to the package instructions (some need soaking in hot water).
14. Spread a thin layer of fried tomato sauce on the bottom of a baking dish.
15. Place a layer of lasagna sheets.
16. Alternate layers in this order: tomato sauce, béchamel, sautéed vegetables, grated cheese, lasagna sheets, tomato sauce, béchamel, and picadillo.
17. Repeat until the dish is full. Finish with a layer of lasagna sheets covered with tomato, béchamel, and grated cheese.

    

Baking

18. Preheat the oven to 180 °C, with top and bottom heat.
19. Bake the lasagna for about 20 minutes, or according to the instructions on the lasagna sheet package.
20. Let it rest for a few minutes before serving.