10 sheets of lasagna;
200 grams of broccoli;
200 grams of cheese;
200 grams of green peas;
200 grams of canned corn;
4 small carrots;
40 grams of sour cream;
Sheets of lasagna cooking in boiling water for five minutes.
Cabbage and divide into florets then boil for seven minutes.
Carrot coarsely chop and put out the oil.
Finely chop the onion.
Eggplant cut, wash the bitter taste and stew with onions in butter.
The bakeware lay sheets of lasagna, then vegetables.
At the request of the layers can be repeated a dish and cover with lasagna sheets.
Next, sprinkle with grated cheese, then pour cream.
Put 35 minutes in the oven.
Done! Bon Appetit!