Vegetarian Lasagna in Italian Way A real light summer recipe, with plenty of zucchini and blue eggplant lasagna, Italian specialties are always the best in the world. Follow recipe. Ingredients: medium, total time: 90 min, 6 servings 300 g lasagna pasta 600 g eggplant 300 g zucchini 300 g peeled tomatoes 3 Tablespoons extra virgin olive oil 300 g mozzarella 1 Tablespoon Italian spice mixture salt to taste For the béchamel sauce: 1.2-1.5 liters of milk 100 g of wheat flour 100