Preparation

1. Make the béchamel sauce: melt the butter over low heat without browning it and add the flour. Cook briefly until you get a cookie-like smell. Gradually add the milk while stiring continously to thicken the sauce. Season with salt, pepper and nutmeg.
2. Sauté the Fiesta Mediterranea mix for 5 to 7 minutes in a non-stick pan over medium heat and add the diced tomatoes to make a vegetable sauce.
3. Assemble the lasagna with layers of Fiesta Mediterranea sauce, lasagna sheets, and béchamel sauce, and so on, until everything is used up. Finish with béchamel sauce and grated cheese.
4. Bake the lasagna for 30 minutes in a preheated oven at 180°C (350°F).