It’s a very filling and tasty dish. It’s good to take it for rest on nature

Ingredients:
stiff lenten dough or ready Italian plates for lasagne,
cream, milk - 1 glass,
assortment of any vegetables:
cauliflower,
 
kohlrabi,
carrot,
leek,
fresh mushrooms,
onion or spring onions
egg-plants, in general, everything you can find.
Any cheese, grate it large.
Instructions:
Roll out dough, cut in plates (about 2×10 cm), dry a little. Boil, put on a towel, so that water could flow down.
If you have ready plates, then follow instructions on a pack.
Cut vegetables, like you do for stew, braise in a frying-pan for a while. You can fry mushrooms. If you have agarics, you can use them raw.
Peel off egg-plant, cut in cubicles, fry on strong fire with vegetable oil to receive a crackle. Mix all ingredients. Add salt, seasoning and greens to your taste.
Smear a deep baking tray or frying-pan with vegetable oil, put plates accurately on it, add some cream, mixed with milk. Then put all prepared ingredients, pour with cream with milk again. Cover with dough plates. Pour rest of cream with milk along whole surface.
Put in an oven for 30-40 minutes. Strew with cheese along whole surface 3-5 minutes before readiness.
Quantity depends on size of crockery you will use for cooking. Thickness of ready lasagne is at least 5 cm.
It’s a very filling and tasty dish. It’s good to take it for rest on nature. Cold lasagne is also very tasty.
Bon appetit!