Lasagna is a one of the easiest ways to have all the healthy vegetables in one bowl with some cheesy, creamy sauce. Try Heba’s recipe that will have you kids wanting more.

INGREDIENTS – 1/2 lasagna pack- 2 carrots- 150 gm broccoli- 150 gm cauliflower- 3 zucchini- 100 gm green beans- 100 gm mushroom (vegetables can be added or replaced)- 1 large onion- 3 teaspoons turmeric powder- Vegetable cubes (use a product without preservatives and no added MSG)- 1 cup cooking cream- 3 tablespoons sour cream- Mozzarella, Cheddar and Parmesan cheeseMETHODFirst start with preparing the vegetables. Add the onion in the pot with 2 tablespoons of oil until yellow and then add all the vegetables with the cube and the turmeric powder we leave it for 5 minutes until half cooked. Then add the whipping cream, the sour cream salt and pepper.For B?chamel sauceIGREDIENTS- 1 pack b?chamel sauce- 1/2 liter full cream milk- Cheese- 2 table spoons milk powder- 1 spoon sour cream and a dash of whipping cream.METHODFirst add 2 tablespoons of oil to a pan. Then add the milk powder and let it simmer for about a minute while stirring and then add the b?chamel mix and keep on stirring. Gradually add the milk until the mix is smooth and thick enough and then add the whipped and sour cream and cheese.When both mixes are ready, spread a spoon of sour cream and a spoon of tomato sauce (or pizza sauce) to the bottom of the pyrex. Place one layer of lasagna sheet and one layer of vegetable mix until full, and at the last layer pour the b?chamel sauce.You can also add some cheese and b?chamel sauce on each of the vegetable layers.Bake it in the oven on 180 degrees C for 45 to 60 minutes or until golden brown.